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Glazed Chicken


3 lbs. (1.4 kg) skinless chicken parts
2/3 cup (150 mL) mayonnaise or salad dressing
2 Tbsp (30 mL) Chili Sauce
1 Tbsp (15 mL) Sweet Pickle Relish
1 Tbsp (15 mL) Lemon juice
1 tsp. (5 mL) Worcestershire sauce
1 envelope dry onion soup mix
½ cup (125 mL) Apricot jam
1 Tbsp (15 mL) brown sugar, packed


  1. Place chicken in a greased 3 quart (3 L) casserole dish or small roaster

  2. Mix together salad dressing, chili sauce, relish, lemon juice and Worcestershire sauce in a small bowl.

  3. Stir in soup mix, jam and brown sugar.

  4. Spoon over chicken so each piece gets some.

  5. Bake, uncovered, for about 1 hour at 350°F (175°C) or until tender. Baste chicken after 30 minutes.

  6. Serves 4 to 6

NOTES: From Company's Coming, Millenium Edition by Jean Paré. Copyright © 1999 by The Recipe Factory, inc. ISBN: 1-896891-11-X

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