I call it dummy cooking because it is so easy. I flour my chicken with a light dusting because it does help to thicken the sauce. He did not flour his chicken.@@Linda-ep3mc
I would use some extra sauce with baked pork chops for dipping!! My daughter had alpha gal she’s coming for Easter dinner and I was looking for a new chicken recipe. This might be it!!!
I’ve been in Emergency Medical Services for 28 years, and my older patients have always shared recipes with me when I’m at their home during non-emergency cases. Years ago, I had a lady fall while making Russian chicken (she wasn’t hurt) and she now calls it “I’ve fallen and can’t get up” chicken. I love this recipe! By the way… my patient was a retired teacher after 60 years! This is a popular teacher recipe.
What a great story! I'm so glad she wasn't hurt. I bet you have an interesting collection of recipes! We loved these breasts as a meal, but we took the leftovers and sliced them thinly and had them as chicken sandwiches and they were scrumptious too!
Think this would be good in crock pot on low for 4 hrs as well. Want to caution people to NOT REHEAT RICE, make a new batch. There is a thing called "reheated rice syndrome" you do not want! One thing I liked for years, is to slice potatoes into a 9 x 13 pan. Place pork chops over top, then pour over one or two cans of GOLDEN mushroom soup (depending on number of chops) mixed with 1/2 can water each. Then bake uncovered at 350° for 45 min. This also works in crock pot on low for 4 hrs. As it is pork, be sure to check meat temp for doneness! Eat as is or serve with rice, noodles or mashed potatoes. Enjoy!
@@marcellespeake4272 Officials say that reheated rice is fine if it has been refrigerated fairly quickly after first made. In fact it becomes resistance starch which is extra good for us.
@@kathleennorton2228 OMG this is the first I have heard of this. My mother made rice my entire life and I have made it for many of my 72 years. I have refrigerated it and frozen it and used it and never had a problem. Guess I won't do that anymore. Thank y'all for the information.
I have made this before in a crockpot. I added some pineapple chunks and bell pepper. I also doubled the sauce and then served it over rice! Delish. Thanks for reminding me of this recipe. Have not made it for years
Many years ago, my Aunt used to make sticky wings with equal parts of pineapple preserves and soy sauce. You mixed them together poured over your wings, let set overnight in the fridge and baked in a 400 degree oven for about an hour. They were absolutely delicious!
You are my favorite cooking show to watch. I wish i could cook again, but I'm disabled and don't have anyone to do for me. Im so tired of cold sandwiches and order in food. I know I'm not getting any better and at 74yrs old, i do miss homemade food. Thank you and your wife for keeping me company with your great shows. ❤
1616 where do live I am soon to be 76 with handicapped issues but still Mobil o cook for me and others bless you if I was near I would cook for you occasional bless u
How it blessed my heart to see you make this recipe. My mother-in-law made this on special occasions for the family. She used a whole, skin-on, cut up chicken when she made it, and the flavor of the chicken was better than barbequed, she called her recipe Apricot Chicken. To my knowledge of her making this for over 50 years, she never used any preserves other than apricot. Great recipe, so delicious, thank you for sharing this today. I still have her hand written recipe, (which called for a full small bottle of Russian Dressing and 10 oz. apricot preserves) Good memories.
I have made this for years! So good and easy Sweet and sour chicken If you use Russian dressing… use apricot preserves If you use Catalina dressing.. use orange marmalade I cut the chicken breast into 2 or 3 pieces each That way we can sever smaller portions So good!!!
27 years K-1st grade teacher, now retired. I’ve also been making this Russian dressing “sticky chicken” recipe for about 40 years. I now make my own Russian dressing because it’s hard to find the original store bought kind. I also use half the amount of preserves and dressing.
Russian chicken: My mom made it in the 60s. I’ve been making it for 60 years using only bottled dressing. I pour Russian dressing ($1.99 at my local store) on cooked white chicken shreds and heat for 30 minutes. Gotta serve on white rice. Lots of extra dressing and black pepper poured on top. Great memory from childhood that I enjoy to this day!!
We totally agree. It's a delicious meal and we took our leftover breasts, sliced them thinly, and had them with buns as a sandwich and they were fabulous.
I love when you use Smuckers products. I was born in Orrville, ohio, my dad after WW2,worked at Smuckers on the apple butter line, he was in charge of the line. I live few miles from Orrville, always proud of the name. One of the owners interviewed my dad, they value veterans, he did alot of interviews and he visited my dad on his deathbed. My dad had 2 purple hearts and bronze star. So Smuckers is dear to us always love their products, best ever!!!
Tom I watch you make different dishes all the time,I enjoy it,My wife works and I stay home and cook...can you do a dish of fish and shrimp and crab cakes,whenever you get around to it,I would appreciate it,Thanks
My family and I use 2 bottles of Russian dressing, 1/2 jar of apricot preserves and 1 packet of Lipton onion soup mix and mix it together then pour it over sliced kielbasa . Bake at 400 degrees for 1 hour. It’s absolutely delicious.
I have used this recipe for years since 1970. I mix the onion soup mix in with the Russian dressing and apricot preserves. Never heated the sauce first though. This is my favorite go-to recipe served with rice and a salad.
I have used a similar recipe for over 40 years (Sweet and Sour Chicken). It calls for 4 boneless skinless chicken breasts. Place in a casserole dish. Mix together 1 jar Wish Bone Russian Dressing, 1 can whole Berry Cranberry Sauce and 1 package dry Onion Soup mix. Pour over the chicken and bake in a 350°F oven for 1 hour. Serve over rice.
That's another must try recipe! Forgive me my boldness but my HomeEc teacher, Mrs. Clarkin, gave us a recipe for Knott's Berry Farm French Dressing that is very similar to the Russian Dressing you buy. Since it's from a teacher it should be OK to give it to you, right. It's 1 cup oil, 1 can of tomato soup, 1/2 cu. sugar, 1/2 cu. plus 2 Tbsp. vinegar, 1/2 cup catsup, 1/2 tsp. garlic powder, 1tsp. salt, and 1/4 tsp. pepper. Mix well. This could save the people who don't want to use the internet or want to wait. 🥰
@@carolmcmullin3526 "must try" is should make. That maybe something we say in our region. We make casseroles and expect all our dishes to be hot, so the term hot dishes sounds different. We have pop and don't think about sodas. Ha, ha, it's nothing derogatory, I assure you..
My family has been making this recipe since I was about 13 so that's over 50 years and it has been a favorite for that long. I actually thought about sending this recipe but just hadn't done it yet. Sooo good.
I have enjoyed this recipe for almost 25 years. I am an octogenarian from a suburb of Memphis,TN who taught in grades 3, 4, 5, and 6 for 42 years. My husband and I met teaching for the Department of Defense Schools in Germany and were married in Switzerland, he was a high school math teacher from northern Wisconsin.
This is very similar to a recipe given to me by a dear friend called Cranberry Chicken. You use 1 cup French or Catalina dressing, 1 packet of onion soup mix, and 1 can whole berry cranberry sauce. Mix sauce ingredients together ❤️ and take a taste.(Just in case you are nervous, this will show you exactly how the chicken will taste after cooking.) Then you pour the sauce over chicken breasts or thighs, cover with foil and bake at 350° for 30-45 minutes. Really different and good. My children all loved it.
I got this recipe 50 years ago from somebody that can’t cook worth a darn. She made this because only 3 ingredients and just throw it in the oven. I served with rice. Delish!!!!
I think I have made this in the past. I’ll be adding it again to my meal plan. Thanks. I just love how you always want to get every bit of the ingredients into the dishes you make. I can’t stand when I watch others and they leave stuff behind.
I first made this about 40 years ago, my mother gave the recipe to me after watching Regis Philbin's wife Joy prepare it on his show Regis and Cathy Lee. It is delicious -
Afternoon, Tom and Melissa. I made the Russian chicken today and I AMAZING! Thank you for sharing. I added 2 green bell peppers and a can of drained pineapple chunks. AWESOME!
I am thrilled you made this! I had it back in the 80's but never knew what my friend had used! I've tried Catalina dressing but never right. Now I know! Although he did grill the chicken after marinating. The marmalade caramelized. Thank you for showing this recipe !! delicious!!!
The sauce that you have left over. Just cook up some meatballs. And put the sauce in the meatballs.And reduce it and love it. You're not wasting any of the sauce. Or a chicken stir fry with the leftover sauce. It's endless of what you can still use that sauce for. Put some pineapple chunks in it. Oh yeah.I'm getting really hungry for it.......😊😊 Just use half of the sauce. recipe. Also. By putting the flour on the chicken wound thicken the sauce. Because cooking the chicken releases water/moisture ......
Tom, made this before but come to think of it I think I used a different sauce either way going to store to buy the two things I need and I so appreciate coming and sitting at your table. Thank You Melissa for typing the recipe up for us all. ❤ Hello from West Virginia
Just typed in chicken with Russian dressing and noticed this first and like the recipes you share. I raise meat rabbits, and typed in chicken as I thought that would be easier to find. I also recently got a jar of Russian dressing from a weekly gleaners box, so going to see if I have a jar of home canned peach jam left and make this with rabbit today. Thank you for sharing sir.
I have made this recipe several times and as a matter of fact I have a pan in the oven right now. The first time I saw this I sent the recipe to my kids and my friend of 65 years. It is a BIG hit. Thank you.
I can see you are going to have a ball with this series. Instead of 2-3 months of these, I think you will have an endless supply of many many weeks, to keep going with the series, if you so desire.
I couldn’t find your email address but wanted to let you know that I shared this recipe with the activities Director at work on Wednesday we have a cooking class and I help her meal really everybody loved it. They all asked for Worker sent you a text message. What I’m having for dinner and show me all of the ingredients for this meal. I have tried several of your recipes they are amazing. And the ones I have put on our cooking class that we do as part of the training the caregivers have to have before going into a home to take care of our clients . Thanks so much for sharing.
What a nice compliment. We really do appreciate that you are watching our channel, and we hope you enjoy this recipe. We thoroughly enjoyed it, and we took the leftover chicken breasts, sliced them thinly, and poured the sauce over them to make chicken sandwiches the next day and they were fantastic as well!
I made this with French dressing. I could not find Russian WISHBONE brand or any other. So went with a similar taste and it worked. Three adults and one child ate it all, served over rice with fresh broccoli.
The recipe was on the soup mix box years ago as far back as the 89’s. And occasionally it still pops up on there. It’s a great classic that’s been around forever. I marinate mine then throw it on the grill and baste it several times. I believe I still have the 3 ingredient recipe I cut off the box.
Love it! I have no idea where our subscriber found the recipe she sent us but somewhere along the way, it might have originated on the same box. We'd never had it, but we really enjoyed the meal. I can see that it would be great grilled, too.
I remember making this recipe back in the 80’s and it was delicious. So many items are hard to find. Thank goodness for Amazon. I am so glad that I found your channel. Love and blessings from Hawaii. ❤️🥰🙏🌺❤️
I made this one from what I had on hand for my kids. They love it. My son named it Chicken aka Charlotte because that’s my name. Four boneless skinless chicken breasts; one large bottle of ‘57 sauce, and honey. Mix two to one sauce and honey: whole bottle of sauce to half the amount of honey. Mix well. Wash chicken well and Pat dry. Place breasts in glass baking dish. Pour mixture over chicken making sure the chicken is covered. Cover with foil and bake for 35-40 minutes. Uncover and bake extra 15 minutes. Sometimes I will use chicken skinless tenderloins, if I have on hand. May use the sauce as a gravy. ENJOY!!! 9:40
Tom and Melissa, You are my favorite cooking show. So organized , simple, and relaxing. This chicken dinner will go over well for my family. I will need to get a jam with a little less carbs and it will be a try for me as well. Oh yes, before I forget I am a food lover (your kind comments on my last like). I love easy and different. Thank you, God bless you both. Canadian fan.
I know EXACTLY where you are from! And we really love the Teays Valley products we've purchased. Good stuff! Thank you so much for confirming what a nice recipe this is. Putting it in a crock pot with chicken wings sounds great!
I've been looking for a new chicken recipe that's different & this is it. It sounds & looks delicious. I'm loving these Subscriber Sundays! Thank you both for all the great ideas.😊
😂😄😆 the title of the video had my head spinning... I have enjoyed Russian cuisine on many occasions in my life and I just could not fathom Russian chicken... looks good though, I would like to make it sometime. Loving the series 💫👏🏽👏🏽💯 always thoroughly enjoy all of y'all's videos and appreciate the interaction with you and Melissa 🕊️🌹. Russians would be confounded by the recipe but have great sense of humour about it 😊
I’ve been making this recipe for 30 years. I use thousand island dressing and it’s delish. I use chicken pieces instead of boneless skinless breasts and I used to make it for a crowd. It’s easy and delicious. I appreciate you guys. Thank for sharing.
I have actually made this before and it is delicious 😋 I have never seen a recipe saying to dredge the chicken in some flour first, but I think I'll do that next time just to see if it maybe thickens the sauce more, or just what difference that makes. I always use the boneless, skinless thighs though because I prefer that to breast meat of a chicken. This series is going to be fun 😊
FYI, I made your meatloaf with the pepper relish. Turned out fantastic and it’s my new go to recipe from now on, not to mention how great the meatloaf sandwiches were the next few days. Thanks so much for the recipe.
Hi Tom and Melissa, I love your videos, I ordered your cookbook and should receive it tomorrow. Im excited. I wanted to send you this recipe we have made this for 30 years because it is so easy. Smothered Pork Chops 6 pork chops with bone in 1 cup flour season your flour with salt & pepper, garlic powder, onion powder,Cavenders seasoning , or any seasonings you like. 1 onion sliced thin. I use an electric skillet ( Mom gave me when I went to college after she used it for as long as I remember) I use a table spoon of Crisco in the pan. I know not so healthy I tried different oils but not as good as crisco. Dredge Pork chops in your flour Fry onions till soft and translucent. Add your pork chops and lightly brown on both sides,once they are brown pour water over them to cover them. Turn up heat to about 300°f bring to a boil and cover. Keep them at a soft boil and keep adding water til done about 45 minutes to an hour. I serve with mashed potatoes . This makes its own gravey, but if not enough gravy take meat out if you can get them all out in one piece, and add some flour with milk to pour in slow to the pan to make more gravy. They are so tinder and GOOD. i hope you enjoy them as much as my family does May God bless yall with many years of happiness and joy that yall give your follower's. Your videos are my go to for good recipes, I want to thank you both for all the hard work you both do. Love to you both. My sister was a teacher and then a principal in Houston, Texas. Teachers need more pay and recognition for all they do
I love the way you cook. So down to earth. The fingers in the food are so real. The recipes are always yummy. I have quite a collection now. This one wil be a must try for sure.
Thank you so much for the nice words. We hope you like this recipe. We really enjoyed the chicken breasts as a meal but then we also sliced them leftovers really thinly and made sandwiches with the leftovers and they were delicious, too.
I've made this recipe with chicken wings, but i used Catalina dressing rather than Russian, and i used about half that amount of dressing, Apricot preserves, and a full bag of the soup mix with 4 lbs of wings. It's delicious! The skin gets crispy... meat is juicy... yum!
I’m Italian make my own meatballs. I have frozen them when I make a lot of them so that’s a great idea. Then you could put them in the crockpot with the Russian dressing and apricot.
This Russian chicken recipe is delicious. I’ve made it before and my husband loved it. My cousin gave me this recipe. 15 years ago. Wonder for a crowd tky for sharing John and Mellisa
This is a freezer meal I do. Mix it all and put in ziplock bag add the chicken breast and freeze for when I don’t have a lot of time. Pull it out thaw it and bake in the oven. The kids can put it in when they come in from school it’s ready pull out when I get in. I use those sticky rice bowls from Costco that microwave in 90 seconds.
The way it sounds like they set the roof and gressing will cut cook down and the apricot preserves for soften up as you cook it and it will tenderize the chicken
wow you guys popped back up on my yt favs!! I had looked for you but only found older videos. I thought you may had retired from yt - so happy to realize it was my mistakes and you two are still making new videos/recipes!! another plus in finding you again is I have lots of new videos to binge on. God bless!!!
I’ve had this chicken before and it’s really good!! I found the recipe in a 3 ingredient cook book. I worked 20 years as the admin assistant for a K-6 Elementary School. There is this vendor that would put out a display of books, and various items. I bought so many cookbooks and various books for my grandkids.
Yum! My mom used to make Russian chicken, shred it, and mix it with cooked rice. Then she stuffed it into bell peppers and baked the stuffed peppers until the peppers were tender.
Just got done ordering Russian dressing and Harry and David pepper and onion relish (for your meatloaf recipe)! Looking forward to my Amazon delivery 🍽️
New subscriber sends Greetings from Tucson, Arizona. This looks yummy and I'm gonna have to try this with one 'alteration': ladling a coating of sauce in the pan before adding the chicken to the pan. I use Basmati rice and add some orange peel to the water.
I got this recipe from my step mother years ago and just love it! We use equal parts dressing and preserves, 1 cup each and mix the ingredients together without heating them. Of course if you're serving a lot of people, doubling it is fine. We love that saucy goodness!! Lol You can use orange marmalade too, kind of like orange chicken...yummy! Pineapple is awesome as well. To add a bit of spicy kick, I like to add some red pepper chili flakes, you can do it according to your taste...if ya do like some heat, you'll love it! Not only whole chicken breast, tender loins or the breast meat cut into large chunks is awesome too. Cooking time varies on your chicken, usually an hour at 350...just make sure your chicken is done. Served over white rice and topped with some green onions...you're in heaven!! Happy eating, take care!
This sorta kinda reminds me of a sauce I use for chicken wings or drumsticks. It’s simply 1 cup of your favorite bbq sauce and 1 cup of grape jelly. I put chicken in crockpot and pour in sauce. Cook on high for several hours and turn on low until ready to eat. Maybe 6 hours cooking time. We love the left overs. I think I will try this recipe in the crockpot has to be marvelous! Thanks for sharing these recipes!
I tried the Russian Chicken tonight but made some changes. I only had chicken thighs and so I only put them in the oven for 60 minutes. Also, I substituted a can of Ocean Spray Cranberries for the apricot preserves. Nonetheless, it was delicious and we will definitely add this to the rotation! Thanks for sharing.
I have a VERY similar recipe that is called "Gourmet Chicken", however instead of the apricot preserves, it calls for a can of whole cranberries and a can of drained mandarin oranges. I am going to try this both ways and see which way we prefer!
Omg! What a delicious idea! Do you think this dis could be served over a bed of rice? Thank you fellow subscribers for sending this in, & thank you Tom & Melissa for taking the time and effort to share this with us. God bless.
We did put ours over rice and it was delicious. The next day we took our leftovers and sliced the breasts thinly and had wonderful chicken sandwiches with it. Two great meals from one time cooking. Thank you so much for watching our channel.
Hi Tom and Melissa! Another way to make Russian Chicken to pour over a bed of white rice, is to cut 4-5 chicken breast into good sized cubes. Mix 1 cup Russian dressing, 1 cup of apricot preserves and 1 envelope of onion soup mix together. No need to heat. Just use a whisk. Add to your cubes of chicken. Stir to coat well. Bake about 1 hour at 350 degrees. Pour over a bed of white rice. I also use this Russian dressing sauce on my chicken wings! Yummy! Love you guys, and your recipes♥️
I have made a similar recipe. Catalina French dressing with a can of whole cranberry sauce and the onion soup mix. It's very good, will try it this way next time.
I made this tonight. I know this recipe is one of those that probably dates way back but I've never tried it. I'm not a fan of apricot so I used pineapple preserves. It is fantastic. I will do what the other person said about adding pineapple chunks and bell pepper next time. To me it tastes like sweet and sour chicken. Which I happen to love. Thanks for sharing.
I found Russian Dressing at my Walmart here in Texas. I almost missed it because it was on the very bottom shelf. I am making this for supper tonight and it does look delicious.
We are so glad you are watching and that you are going to try our chicken out tonight! We really loved this recipe and we took our leftovers, sliced them real thinly, and put the sauce over the slices to make sandwiches the next night! Delicious the second time around, too! Have a great dinner tonight!
Thank you Tom and Melissa for such awesome recipes. I’ve ordered my Russian dressing from Amazon. Figured it looked good so I got a few extra bottles. Lol
That's a smart move. We have really enjoyed this meal and we took our leftovers, sliced the breasts really thinly, and made wonderful sandwiches later on a bun. Such a god recipe. We hope you enjoy this meal like we did. Thank you so much for watching our channel.
Those look great! Definitely to be tried. I'm thinking that maybe I will dredge as one of the recipes suggested but also give them a short browning on each side for just a minute or two before going into the casserole. Thanks for another great idea.
This is my 3rd time making this recipe, we love it! I use chicken thighs and I remove the skin. I have to cover with foil to keep the thighs from drying out. I don’t heat my sauces. Serve it with white rice!
I have been watching your channel for a few weeks and I absolutely love it. You two do a fantastic job. Your recipes look delicious. Thank you for sharing with us.
Yea! My recipe! Willard Harrell
You're now You Tube famous! Looks delish!
Sound yummy ms Willard
It is!@@Goot253
I call it dummy cooking because it is so easy. I flour my chicken with a light dusting because it does help to thicken the sauce. He did not flour his chicken.@@Linda-ep3mc
I would use some extra sauce with baked pork chops for dipping!! My daughter had alpha gal she’s coming for Easter dinner and I was looking for a new chicken recipe. This might be it!!!
I’ve been in Emergency Medical Services for 28 years, and my older patients have always shared recipes with me when I’m at their home during non-emergency cases. Years ago, I had a lady fall while making Russian chicken (she wasn’t hurt) and she now calls it “I’ve fallen and can’t get up” chicken. I love this recipe! By the way… my patient was a retired teacher after 60 years! This is a popular teacher recipe.
What a great story! I'm so glad she wasn't hurt. I bet you have an interesting collection of recipes!
We loved these breasts as a meal, but we took the leftovers and sliced them thinly and had them as chicken sandwiches and they were scrumptious too!
Think this would be good in crock pot on low for 4 hrs as well. Want to caution people to NOT REHEAT RICE, make a new batch. There is a thing called "reheated rice syndrome" you do not want!
One thing I liked for years, is to slice potatoes into a 9 x 13 pan. Place pork chops over top, then pour over one or two cans of GOLDEN mushroom soup (depending on number of chops) mixed with 1/2 can water each. Then bake uncovered at 350° for 45 min. This also works in crock pot on low for 4 hrs. As it is pork, be sure to check meat temp for doneness! Eat as is or serve with rice, noodles or mashed potatoes. Enjoy!
@@marcellespeake4272 Officials say that reheated rice is fine if it has been refrigerated fairly quickly after first made. In fact it becomes resistance starch which is extra good for us.
😂
@@kathleennorton2228 OMG this is the first I have heard of this. My mother made rice my entire life and I have made it for many of my 72 years. I have refrigerated it and frozen it and used it and never had a problem. Guess I won't do that anymore. Thank y'all for the information.
I have made this before in a crockpot. I added some pineapple chunks and bell pepper. I also doubled the sauce and then served it over rice! Delish. Thanks for reminding me of this recipe. Have not made it for years
You just triggered a memory! My Mama made this recipe just like you did too. So good!
I need your recipe. I love Tom and Milessa but it seems so sweet.
@@lindaangus2307 on low for 8 hours. I also have used Catalina dressing instead of the Russian when I couldn’t fine it. Still very good
Exactly how I make it too ! ❤
Thanks! Sounds great in the crockpot with pineapple and peppers. I’m going to try it your way:)
Many years ago, my Aunt used to make sticky wings with equal parts of pineapple preserves and soy sauce. You mixed them together poured over your wings, let set overnight in the fridge and baked in a 400 degree oven for about an hour. They were absolutely delicious!
I’ve made this for many years. Catalina dressing tastes almost the same and is a great substitute, although it’s just as hard to find. Great show
Thank you for sharing your sweet-and-sour chicken recipe. We love oriental food.😊
You are my favorite cooking show to watch. I wish i could cook again, but I'm disabled and don't have anyone to do for me. Im so tired of cold sandwiches and order in food. I know I'm not getting any better and at 74yrs old, i do miss homemade food. Thank you and your wife for keeping me company with your great shows. ❤
Maybe you could contact your local senior center and ask if there is a Meals on Wheels program in your area?
I am sorry you are unable to cook anymore. I wish I could bring a home cooked meal to you…Blessings
1616 where do live I am soon to be 76 with handicapped issues but still Mobil o cook for me and others bless you if I was near I would cook for you occasional bless u
I also love to cook. I'd bring you a meal if you lived close
God bless you!
@@deea7348My thoughts exactly! 😢
How it blessed my heart to see you make this recipe. My mother-in-law made this on special occasions for the family. She used a whole, skin-on, cut up chicken when she made it, and the flavor of the chicken was better than barbequed, she called her recipe Apricot Chicken. To my knowledge of her making this for over 50 years, she never used any preserves other than apricot. Great recipe, so delicious, thank you for sharing this today. I still have her hand written recipe, (which called for a full small bottle of Russian Dressing and 10 oz. apricot preserves) Good memories.
I made it that same way in the mid 90's. It was a lot of chicken for 1 person, lots of leftovers and very tasty.
I have made this for years!
So good and easy
Sweet and sour chicken
If you use Russian dressing… use apricot preserves
If you use Catalina dressing.. use orange marmalade
I cut the chicken breast into 2 or 3 pieces each
That way we can sever smaller portions
So good!!!
27 years K-1st grade teacher, now retired. I’ve also been making this Russian dressing “sticky chicken” recipe for about 40 years. I now make my own Russian dressing because it’s hard to find the original store bought kind. I also use half the amount of preserves and dressing.
Russian chicken: My mom made it in the 60s. I’ve been making it for 60 years using only bottled dressing. I pour Russian dressing ($1.99 at my local store) on cooked white chicken shreds and heat for 30 minutes. Gotta serve on white rice. Lots of extra dressing and black pepper poured on top. Great memory from childhood that I enjoy to this day!!
That's a true gift. I'm a caterer/meals on wheels/ daycare centers/ head start/ schools/ vending food. For 35 years. They gave you a treasure.
We totally agree. It's a delicious meal and we took our leftover breasts, sliced them thinly, and had them with buns as a sandwich and they were fabulous.
I love when you use Smuckers products. I was born in Orrville, ohio, my dad after WW2,worked at Smuckers on the apple butter line, he was in charge of the line. I live few miles from Orrville, always proud of the name. One of the owners interviewed my dad, they value veterans, he did alot of interviews and he visited my dad on his deathbed. My dad had 2 purple hearts and bronze star. So Smuckers is dear to us always love their products, best ever!!!
Tom I watch you make different dishes all the time,I enjoy it,My wife works and I stay home and cook...can you do a dish of fish and shrimp and crab cakes,whenever you get around to it,I would appreciate it,Thanks
My family and I use 2 bottles of Russian dressing, 1/2 jar of apricot preserves and 1 packet of Lipton onion soup mix and mix it together then pour it over sliced
kielbasa . Bake at 400 degrees for 1 hour. It’s absolutely delicious.
That sounds great!
I have used this recipe for years since 1970. I mix the onion soup mix in with the Russian dressing and apricot preserves. Never heated the sauce first though. This is my favorite go-to recipe served with rice and a salad.
I have used a similar recipe for over 40 years (Sweet and Sour Chicken). It calls for 4 boneless skinless chicken breasts. Place in a casserole dish. Mix together 1 jar Wish Bone Russian Dressing, 1 can whole Berry Cranberry Sauce and 1 package dry Onion Soup mix. Pour over the chicken and bake in a 350°F oven for 1 hour. Serve over rice.
Yes, this is the recipe I always used. So good!!
@@user-si6ox3jz3q, that sound wonderful to!
Any leftover sauce could be frozen and added to sautéed Chinese veggies and serve as a side to any pork roast or chops. My mouth is water.
This would be wonderful using pork! Chinese vegetables would also be great.
Oh Wow , great idea !
That's another must try recipe! Forgive me my boldness but my HomeEc teacher, Mrs. Clarkin, gave us a recipe for Knott's Berry Farm French Dressing that is very similar to the Russian Dressing you buy. Since it's from a teacher it should be OK to give it to you, right. It's 1 cup oil, 1 can of tomato soup, 1/2 cu. sugar, 1/2 cu. plus 2 Tbsp. vinegar, 1/2 cup catsup, 1/2 tsp. garlic powder, 1tsp. salt, and 1/4 tsp. pepper. Mix well. This could save the people who don't want to use the internet or want to wait. 🥰
Thank you so much for the recipe! That is so nice of you. We had to order it, and it did come very quickly but it's nice to have the recipe!
What does that mean. Gonna try. Your recipe thanks
@@carolmcmullin3526 "must try" is should make. That maybe something we say in our region. We make casseroles and expect all our dishes to be hot, so the term hot dishes sounds different. We have pop and don't think about sodas. Ha, ha, it's nothing derogatory, I assure you..
That was how my mother made Russian dressing. Thank you
Melissa always pans in exactly when I'm thinking, I wish I could see that up close.
My family has been making this recipe since I was about 13 so that's over 50 years and it has been a favorite for that long. I actually thought about sending this recipe but just hadn't done it yet. Sooo good.
I have enjoyed this recipe for almost 25 years. I am an octogenarian from a suburb of Memphis,TN who taught in grades 3, 4, 5, and 6 for 42 years. My husband and I met teaching for the Department of Defense Schools in Germany and were married in Switzerland, he was a high school math teacher from northern Wisconsin.
I've made this for years. Try to substitute orange marmalade for the apricot preserve, it' delicious! Love to watch you all the time.
This is very similar to a recipe given to me by a dear friend called Cranberry Chicken. You use 1 cup French or Catalina dressing, 1 packet of onion soup mix, and 1 can whole berry cranberry sauce. Mix sauce ingredients together ❤️ and take a taste.(Just in case you are nervous, this will show you exactly how the chicken will taste after cooking.) Then you pour the sauce over chicken breasts or thighs, cover with foil and bake at 350° for 30-45 minutes. Really different and good. My children all loved it.
I think this would be a good dish for Thanksgiving or Christmas. Cranberry sauce is a favorite of mine. Thanks for the recipe.
I got this recipe 50 years ago from somebody that can’t cook worth a darn. She made this because only 3 ingredients and just throw it in the oven. I served with rice. Delish!!!!
I think I have made this in the past. I’ll be adding it again to my meal plan. Thanks.
I just love how you always want to get every bit of the ingredients into the dishes you make. I can’t stand when I watch others and they leave stuff behind.
Never heard of this, but I’m adding to my recipe collection. Thanks
I first made this about 40 years ago, my mother gave the recipe to me after watching Regis Philbin's wife Joy prepare it on his show Regis and Cathy Lee.
It is delicious -
Afternoon, Tom and Melissa. I made the Russian chicken today and I AMAZING! Thank you for sharing. I added 2 green bell peppers and a can of drained pineapple chunks. AWESOME!
I am thrilled you made this! I had it back in the 80's but never knew what my friend had used! I've tried Catalina dressing but never right. Now I know! Although he did grill the chicken after marinating. The marmalade caramelized. Thank you for showing this recipe !! delicious!!!
I tried that dress and I didn't really care for it... maybe it's because I didn't have nothing to it
You guys are AMAZING!!! So glad I found this channel last year ...I wished you guys would do a live show!!! Would be fun...
Omg I love your channel. Just now found it. I’m 72 years old love my recipes.
Looks like a winner! Must try. Thanks to both contributors! Thanks to you all for cooking and sharing this.
The sauce that you have left over. Just cook up some meatballs. And put the sauce in the meatballs.And reduce it and love it. You're not wasting any of the sauce. Or a chicken stir fry with the leftover sauce. It's endless of what you can still use that sauce for. Put some pineapple chunks in it. Oh yeah.I'm getting really hungry for it.......😊😊 Just use half of the sauce. recipe.
Also. By putting the flour on the chicken wound thicken the sauce. Because cooking the chicken releases water/moisture ......
Tom, made this before but come to think of it I think I used a different sauce either way going to store to buy the two things I need and I so appreciate coming and sitting at your table. Thank You Melissa for typing the recipe up for us all. ❤ Hello from West Virginia
Just typed in chicken with Russian dressing and noticed this first and like the recipes you share. I raise meat rabbits, and typed in chicken as I thought that would be easier to find. I also recently got a jar of Russian dressing from a weekly gleaners box, so going to see if I have a jar of home canned peach jam left and make this with rabbit today. Thank you for sharing sir.
I have made this recipe several times and as a matter of fact I have a pan in the oven right now. The first time I saw this I sent the recipe to my kids and my friend of 65 years. It is a BIG hit. Thank you.
I can see you are going to have a ball with this series. Instead of 2-3 months of these, I think you will have an endless supply of many many weeks, to keep going with the series, if you so desire.
I make my own Russian dressing dry onion soup mix and apricot preserves so I will sure make this!
I was given this recipe almost 42 years ago, and it's absolutely delicious
I love the shared recipes!
I couldn’t find your email address but wanted to let you know that I shared this recipe with the activities Director at work on Wednesday we have a cooking class and I help her meal really everybody loved it. They all asked for Worker sent you a text message. What I’m having for dinner and show me all of the ingredients for this meal. I have tried several of your recipes they are amazing. And the ones I have put on our cooking class that we do as part of the training the caregivers have to have before going into a home to take care of our clients . Thanks so much for sharing.
I WISH you were my child's 5th grade teacher!! That looks delicious!!
What a nice compliment. We really do appreciate that you are watching our channel, and we hope you enjoy this recipe. We thoroughly enjoyed it, and we took the leftover chicken breasts, sliced them thinly, and poured the sauce over them to make chicken sandwiches the next day and they were fantastic as well!
I made this with French dressing. I could not find Russian WISHBONE brand or any other. So went with a similar taste and it worked. Three adults and one child ate it all, served over rice with fresh broccoli.
This makes up great in the crockpot as well. Thanks for all you do.
My Mother in law used to make this back in the late 80's. She won a contest with this
The recipe was on the soup mix box years ago as far back as the 89’s. And occasionally it still pops up on there. It’s a great classic that’s been around forever. I marinate mine then throw it on the grill and baste it several times.
I believe I still have the 3 ingredient recipe I cut off the box.
Love it! I have no idea where our subscriber found the recipe she sent us but somewhere along the way, it might have originated on the same box. We'd never had it, but we really enjoyed the meal. I can see that it would be great grilled, too.
I remember making this recipe back in the 80’s and it was delicious. So many items are hard to find. Thank goodness for Amazon. I am so glad that I found your channel. Love and blessings from Hawaii. ❤️🥰🙏🌺❤️
Have been making this recipe since the early 70's and it is a family favorite. 😊
I can’t wait to try this. Thank you for the recipe! 😊😊😊
I made this one from what I had on hand for my kids. They love it. My son named it Chicken aka Charlotte because that’s my name. Four boneless skinless chicken breasts; one large bottle of ‘57 sauce, and honey. Mix two to one sauce and honey: whole bottle of sauce to half the amount of honey. Mix well. Wash chicken well and Pat dry. Place breasts in glass baking dish. Pour mixture over chicken making sure the chicken is covered. Cover with foil and bake for 35-40 minutes. Uncover and bake extra 15 minutes. Sometimes I will use chicken skinless tenderloins, if I have on hand. May use the sauce as a gravy. ENJOY!!! 9:40
Tom and Melissa, You are my favorite cooking show. So organized , simple, and relaxing. This chicken dinner will go over well for my family. I will need to get a jam with a little less carbs and it will be a try for me as well. Oh yes, before I forget I am a food lover (your kind comments on my last like). I love easy and different. Thank you, God bless you both. Canadian fan.
Teays Valley gal here and we've used that recipe for years on chicken wings in the crockpot....so good!
I know EXACTLY where you are from! And we really love the Teays Valley products we've purchased. Good stuff! Thank you so much for confirming what a nice recipe this is. Putting it in a crock pot with chicken wings sounds great!
I've been looking for a new chicken recipe that's different & this is it. It sounds & looks delicious. I'm loving these Subscriber Sundays! Thank you both for all the great ideas.😊
😂😄😆 the title of the video had my head spinning... I have enjoyed Russian cuisine on many occasions in my life and I just could not fathom Russian chicken... looks good though, I would like to make it sometime. Loving the series 💫👏🏽👏🏽💯 always thoroughly enjoy all of y'all's videos and appreciate the interaction with you and Melissa 🕊️🌹. Russians would be confounded by the recipe but have great sense of humour about it 😊
I’ve been making this recipe for 30 years. I use thousand island dressing and it’s delish. I use chicken pieces instead of boneless skinless breasts and I used to make it for a crowd. It’s easy and delicious. I appreciate you guys. Thank for sharing.
I have actually made this before and it is delicious 😋 I have never seen a recipe saying to dredge the chicken in some flour first, but I think I'll do that next time just to see if it maybe thickens the sauce more, or just what difference that makes. I always use the boneless, skinless thighs though because I prefer that to breast meat of a chicken. This series is going to be fun 😊
That's a good idea to dredge in flour! I bet it would thicken the sauce!
If you are warming the sauce, you could make a corn starch slurry and add just a small amount at a time to get the consistency you want.😊
FYI, I made your meatloaf with the pepper relish. Turned out fantastic and it’s my new go to recipe from now on, not to mention how great the meatloaf sandwiches were the next few days. Thanks so much for the recipe.
I’ve made this many times over the years. I’ve used orange marmalade and added red bell peppers and pineapple chunks with both jams.
This has to be good. Russian dressing has so much flavor. Love the subscriber Sunday recipes. ❤
It is good!
I used to make a similar recipe and stopped with not finding the Russian dressing!! Thanks for the tip! Excited to make it again!! Much appreciated!
Hi Tom and Melissa, I love your videos, I ordered your cookbook and should receive it tomorrow. Im excited.
I wanted to send you this recipe we have made this for 30 years because it is so easy.
Smothered Pork Chops
6 pork chops with bone in
1 cup flour season your flour with salt & pepper, garlic powder, onion powder,Cavenders seasoning , or any seasonings you like.
1 onion sliced thin.
I use an electric skillet ( Mom gave me when I went to college after she used it for as long as I remember) I use a table spoon of Crisco in the pan. I know not so healthy I tried different oils but not as good as crisco.
Dredge Pork chops in your flour
Fry onions till soft and translucent.
Add your pork chops and lightly brown on both sides,once they are brown pour water over them to cover them.
Turn up heat to about 300°f bring to a
boil and cover.
Keep them at a soft boil and keep adding water til done about 45 minutes to an hour. I serve with mashed potatoes . This makes its own gravey, but if not enough gravy take meat out if you can get them all out in one piece, and add some flour with milk to pour in slow to the pan to make more gravy.
They are so tinder and GOOD. i hope you enjoy them as much as my family does
May God bless yall with many years of happiness and joy that yall give your follower's. Your videos are my go to for good recipes, I want to thank you both for all the hard work you both do.
Love to you both.
My sister was a teacher and then a principal in Houston, Texas. Teachers need more pay and recognition for all they do
I love the way you cook. So down to earth. The fingers in the food are so real. The recipes are always yummy. I have quite a collection now. This one wil be a must try for sure.
Thank you so much for the nice words. We hope you like this recipe. We really enjoyed the chicken breasts as a meal but then we also sliced them leftovers really thinly and made sandwiches with the leftovers and they were delicious, too.
LEFTOVERS ARE A STAFF OF LIFE !!!!!
I've been making what you call Russian chicken for years! Use Kraft Catalina dressing, it's the same as Russian dressing.
I've made this recipe with chicken wings, but i used Catalina dressing rather than Russian, and i used about half that amount of dressing, Apricot preserves, and a full bag of the soup mix with 4 lbs of wings. It's delicious! The skin gets crispy... meat is juicy... yum!
I’m Italian make my own meatballs. I have frozen them when I make a lot of them so that’s a great idea. Then you could put them in the crockpot with the Russian dressing and apricot.
This Russian chicken recipe is delicious. I’ve made it before and my husband loved it. My cousin gave me this recipe. 15 years ago. Wonder for a crowd tky for sharing John and Mellisa
I just love all your videos. You’re both amazing awesome talented people
Great cooking & alot of old family handme down recipe, 👍
Looks delicious
I would freeze the leftover sauce for another meal… I bet it would be good over shrimp too❤
shrimp great idea
This is a freezer meal I do. Mix it all and put in ziplock bag add the chicken breast and freeze for when I don’t have a lot of time. Pull it out thaw it and bake in the oven. The kids can put it in when they come in from school it’s ready pull out when I get in. I use those sticky rice bowls from Costco that microwave in 90 seconds.
Do you pre-cook the chicken breast?
@@andreagriffin8437 no I don’t just drop them in the bag with the sauce mixture. They cook when I bake it.
grew up with my mother making this recipe. She called it "cheatin' chicken". The sauce is great over a side a rice.
We made this in the crockpot, about 6 hours on low. It was amazing!!! Even my picky eater grandsons loved it.😄
We are delighted to hear this! Thank you for the feedback on the recipe now that you made it. We really appreciate that you are at the table with us.
The way it sounds like they set the roof and gressing will cut cook down and the apricot preserves for soften up as you cook it and it will tenderize the chicken
wow you guys popped back up on my yt favs!! I had looked for you but only found older videos. I thought you may had retired from yt - so happy to realize it was my mistakes and you two are still making new videos/recipes!! another plus in finding you again is I have lots of new videos to binge on. God bless!!!
Thank you, Melissa and Tom.....what you just mad❤e, Looks Amazing
I’ve had this chicken before and it’s really good!! I found the recipe in a 3 ingredient cook book. I worked 20 years as the admin assistant for a K-6 Elementary School. There is this vendor that would put out a display of books, and various items. I bought so many cookbooks and various books for my grandkids.
Yum! My mom used to make Russian chicken, shred it, and mix it with cooked rice. Then she stuffed it into bell peppers and baked the stuffed peppers until the peppers were tender.
Wow that sounds amazing!
Just got done ordering Russian dressing and Harry and David pepper and onion relish (for your meatloaf recipe)! Looking forward to my Amazon delivery 🍽️
New subscriber sends Greetings from Tucson, Arizona.
This looks yummy and I'm gonna have to try this with
one 'alteration': ladling a coating of sauce in the pan
before adding the chicken to the pan.
I use Basmati rice and add some orange peel to the water.
I got this recipe from my step mother years ago and just love it! We use equal parts dressing and preserves, 1 cup each and mix the ingredients together without heating them. Of course if you're serving a lot of people, doubling it is fine. We love that saucy goodness!! Lol You can use orange marmalade too, kind of like orange chicken...yummy! Pineapple is awesome as well. To add a bit of spicy kick, I like to add some red pepper chili flakes, you can do it according to your taste...if ya do like some heat, you'll love it! Not only whole chicken breast, tender loins or the breast meat cut into large chunks is awesome too. Cooking time varies on your chicken, usually an hour at 350...just make sure your chicken is done. Served over white rice and topped with some green onions...you're in heaven!! Happy eating, take care!
This sorta kinda reminds me of a sauce I use for chicken wings or drumsticks. It’s simply 1 cup of your favorite bbq sauce and 1 cup of grape jelly. I put chicken in crockpot and pour in sauce. Cook on high for several hours and turn on low until ready to eat. Maybe 6 hours cooking time. We love the left overs. I think I will try this recipe in the crockpot has to be marvelous! Thanks for sharing these recipes!
Haven't had this in years (have to cook diabetic friendly now), but had it many times - a recipe straight out of the 70s-80s... Delish.
I made this and i loved it. I even made my home made Russian Dressing. I served it over rice. It was a hit.!!!
Happy to see your program again.
That looks really good! I hope you continue the Subscriber Sunday for a long time!!!
I tried the Russian Chicken tonight but made some changes. I only had chicken thighs and so I only put them in the oven for 60 minutes. Also, I substituted a can of Ocean Spray Cranberries for the apricot preserves. Nonetheless, it was delicious and we will definitely add this to the rotation! Thanks for sharing.
I have a VERY similar recipe that is called "Gourmet Chicken", however instead of the apricot preserves, it calls for a can of whole cranberries and a can of drained mandarin oranges. I am going to try this both ways and see which way we prefer!
You are a delight to listen to. Keep my recipes coming. My mouth is watering.!!!!!!!
I would add red pepper flakes, which I have enjoyed.
God bless teachers! They are so hard working, underpaid yet do such important work. ❤
Tom, my favorite, or perhaps I should say most used, utensil is the spatula!
Omg! What a delicious idea! Do you think this dis could be served over a bed of rice?
Thank you fellow subscribers for sending this in, & thank you Tom & Melissa for taking the time and effort to share this with us. God bless.
We did put ours over rice and it was delicious. The next day we took our leftovers and sliced the breasts thinly and had wonderful chicken sandwiches with it. Two great meals from one time cooking. Thank you so much for watching our channel.
Hi Tom and Melissa! Another way to make Russian Chicken to pour over a bed of white rice, is to cut 4-5 chicken breast into good sized cubes. Mix 1 cup Russian dressing, 1 cup of apricot preserves and 1 envelope of onion soup mix together. No need to heat. Just use a whisk. Add to your cubes of chicken. Stir to coat well. Bake about 1 hour at 350 degrees. Pour over a bed of white rice. I also use this Russian dressing sauce on my chicken wings! Yummy!
Love you guys, and your recipes♥️
I have made a similar recipe. Catalina French dressing with a can of whole cranberry sauce and the onion soup mix. It's very good, will try it this way next time.
I made this tonight. I know this recipe is one of those that probably dates way back but I've never tried it. I'm not a fan of apricot so I used pineapple preserves. It is fantastic. I will do what the other person said about adding pineapple chunks and bell pepper next time. To me it tastes like sweet and sour chicken. Which I happen to love. Thanks for sharing.
I found Russian Dressing at my Walmart here in Texas. I almost missed it because it was on the very bottom shelf. I am making this for supper tonight and it does look delicious.
We are so glad you are watching and that you are going to try our chicken out tonight! We really loved this recipe and we took our leftovers, sliced them real thinly, and put the sauce over the slices to make sandwiches the next night! Delicious the second time around, too! Have a great dinner tonight!
I have this recipe. A good friend gave it to me many years ago. Delicious!
Just to let you know that Amazon also has the Apricot Preserves. Love your show. My favorite!
Thank you Tom and Melissa for such awesome recipes. I’ve ordered my Russian dressing from Amazon. Figured it looked good so I got a few extra bottles. Lol
That's a smart move. We have really enjoyed this meal and we took our leftovers, sliced the breasts really thinly, and made wonderful sandwiches later on a bun. Such a god recipe. We hope you enjoy this meal like we did. Thank you so much for watching our channel.
Those look great! Definitely to be tried. I'm thinking that maybe I will dredge as one of the recipes suggested but also give them a short browning on each side for just a minute or two before going into the casserole. Thanks for another great idea.
This is my 3rd time making this recipe, we love it! I use chicken thighs and I remove the skin. I have to cover with foil to keep the thighs from drying out. I don’t heat my sauces. Serve it with white rice!
I have been watching your channel for a few weeks and I absolutely love it. You two do a fantastic job. Your recipes look delicious. Thank you for sharing with us.