Village Garden® Dressing Catalina Chicken


  1. Thaw chicken breasts overnight, drain excess liquid, then season with salt and pepper. Place in a shallow hotel pan.
  2. Mix together apricot jelly, Honey French dressing, dry onion soup mix, chicken broth, and lemon juice. Make sure to mix all the dry soup mix with liquid.
  3. Pour mixture over chicken breasts. Place thyme in between the chicken.
  4. Cover chicken with foil, bake chicken at 375 for 35 minutes, until internal temp reaches 165 degrees.
  5. Serve each chicken breast with ½ cup mashed potatoes and 3oz hot broccolini, pouring the sauce over the top.


  • 12 ea Silver Source® 4oz Chicken Breasts
  • 2 tsp Morton® Kosher salt
  • 1 tsp Magellan® Black Pepper, ground
  • 1 cup Carriage House® Apricot Jelly
  • 1 cup Village Garden® Honey French Dressing
  • 1/2 cup Knorr® Onion Soup Mix, dry
  • 8 oz West Creek® Broth, Chicken
  • 1/2 ea Peak Fresh Produce® Lemon(s), juiced
  • 2 sprigs Peak Fresh Produce® Thyme, Fresh
  • 6 cups West Creek® Deluxe Mashed Potatoes, hot
  • 36 oz Mann’s® Broccolini, steamed and hot