Ally P’s Apricot Chicken , modified from food.com
A small pinch of salt (Pure Substance NaCl)
2-3 lbs of chicken breasts or thighs (Heterogenous Mixture)
1 individual package of dry onion soup mix (Heterogenous Mixture)
4 ounces of russian salad dressing (Homogeneous Mixture)
4 1/2 ounces of apricot preserves (Heterogeneous Mixture)
1/4 of a cup of water (Pure Substance H2O)
Very Finely chopped garlic (half clove) (Homogeneous Mixture)
Preheat oven to 350 degrees
Coat 9x13 baking dish with nonstick spray (optional)
Lay chicken pieces in dish
Sprinkle a pinch of salt and the finely chopped garlic
In a separate bowl you mix together remaining ingredients (apricot preserves, russian dressing, and dry soup mix) doesn’t matter what order you mix them together in
Pour the apricot deliciousness over the chicken.
Pairs Well With
My family has been making Apricot Chicken for 35-40 years. Also, my family makes it with RED russian dressing when most people make it with regular russian dressing (which makes it not as rich but still good) or thousand island. CHEMISTRY INFORMATION: Along with the pure substances and the hetero/homogeneous mixture shown below there are also chemical changes (clues), and physical changes involved in this recipe. Two physical changes would be when you are mixing the apricot preserves with the other ingredients you are separating the preserves into smaller pieces. Another physical change would be the mixture “warming” up in the oven. These are physical changes because there is NOT a new substance being formed. Also in the recipe there are chemical changes that include...the browning of the sauce on the top of the pan, along with the safely locked away (“smell”) within individual cells in the garlic, but as you cut or grate the garlic, they get exposed to each other, where they end up reacting, with the aid of enzymes... this creates the sometime unbearable smell.
Submitted by: "Ally P"