You can get dinner on the table in just 45 minutes with this recipe, says Joanne Stanchin. The pantry ingredients keep almost indefinitely, and she has even made it from frozen chicken (though she did check a meat thermometer to make sure the temperature reached 165°). Because Ms. Stanchin did not give the recipe a name, we have decided to call it Chicken Joanne.
- 6 boneless, skinless chicken thighs, OR 6 small, boneless, skinless chicken breasts
- 1 cup creamy French dressing
- 1/3 cup orange marmalade
- 1 package onion soup mix
Preheat oven to 350°. Place chicken in a 9-by-13-inch pan. In a separate bowl, whisk together the French dressing, marmalade, and onion soup mix. Pour evenly over the chicken. Cover and bake 45-50 minutes. Remove from oven and serve over rice with some of the sauce.
— Joanne Stanchin
Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.
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