Recipes for Rosh Hashanah: Apricot Chicken

On September 2, 2015 by Brent's Deli

Brent's Deli Northridge Westlake Village Los Angeles Restaurant Delicatessen catering

This recipe was contributed by Sarah L. and is not sold or served by Brent’s Deli.


  • 4-6 large chicken breasts (boneless, skinless) cut into 2-bite sized pieces
  • 1/2 to one bottle of Russian salad dressing
  • 1-2 packets of onion soup powder mix
  • A jar of apricot jam (I use the sugar free, and it’s still yummy.)
  • Green onions, red bell peppers, carrots, butternut squash, yams, cauliflower


  1. Combine the salad dressing, soup powder, jam and green onions.
  2. Stir with a fork until combined thoroughly.
  3. Cut the veggies into 2-bite sized pieces.
  4. Fill one pan with veggies, the other with chicken. (If making less, combining works! But I like a LOT of veggies, so I always end up with two very full pans.)
  5. Pour half of the salad dressing mixture over each pan and cover with tinfoil.
  6. Bake at 350 degrees for 45 minutes, or until chicken is fully cooked.
  7. Remove chicken and veggies to serving bowl.
  8. Reduce remaining liquid in saucepan on stove top at a simmer until desired thickness. Pour back over the chicken and veggies.
  9. Serves well with rolls or rice. 

Erev Rosh Hashanah is Sunday, September 13th. Join us for a special holiday dinner, or enjoy something from our Rosh Hashanah catering menu!

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