I got a rice cooker for Christmas and tried it for the first time today. I love it! It made 8 cups of rice (in retrospect, a little much) in a short amount of time, perfectly cooked, fluffy and wonderful! We served the Hawaiian Chicken over a bed of yummy Jasmine rice. Yeah for John, thanks for the present : )
AMANDA'S APRICOT CHICKEN, HAWAIIAN STYLE
12 to 16 oz Apricot jam
1 Pkg. dry onion soup mix
8 oz. Russian dressing
*1 can pineapple chunks, drained
*Finely chopped red pepper, to taste
4-6 oz boneless chicken breasts, cut into chunks
*Indicate the additional steps. Leave these out if you want to make the traditional Apricot Chicken recipe*
Place chicken in 9x13 baking dish (can pre-brown if you like). Mix jam, soup mix and dressing together. *Add drained pineapple chunks and diced peppers.* Pour all over chicken. Bake for 45 minutes to 1 hour at 350 degrees. Serve over sticky rice.
