This recipe is from Hungry Girl's new cookbook. Both John & I liked it, and it was easy to make:
- Preheat oven to 375 degrees.
- Place butter in a small microwave-safe bowl, and microwave until just melted. Set aside.
- Combine vinegar and cornstarch in a bowl, and stir until cornstarch dissolves.
- Add preserves, melted butter, and soup mix. Mix well and set aside.
- Place chicken in a large sealable plastic bag and, removing as much air as possible, seal the bag. Carefully pound chicken through the bag with a meat mallet or a heavy can, until it is uniformly about 1/2-inch thick.
- Transfer chicken to the bowl with the preserves mixture, and flip until thoroughly coated.
- Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray. Lay chicken flat in the center of the foil, and top with any remaining preserves mixture.
- Fold together and seal the top and bottom edges of the foil, and then the side edges, to create a well-sealed packet.
- Place baking sheet in the oven and cook for 25 minutes, or until chicken is cooked through.
- Allow packet to cool for a few minutes, and then cut to release steam before opening it entirely.
- (Careful -- steam will be hot.)
- Plate chicken and top with any sauce remaining in the foil. If you like, season to taste with salt and pepper. Enjoy!