Ok gang, here's another really good chicken recipe that is DH and kid friendly.

Apricot Chicken
1 16-18 oz. jar Apricot Preserves (I used the Smuckers all fruit, because I thought it would have less sugar, therefore, less points.)
1 16-18 oz. bottle Fat Free Catalina Dressing
1/2 - 1 package Dry Lipton Onion Soup Mix
About 1 1/2 - 2 pounds of chicken.

Mix all this together, pour it over chicken so it is totally immersed.

Cook uncovered 50-60 minutes.

Chef's notes:
Best if cooked the day before.
To re-heat: cover with foil, at 250 degrees for about 1/2 hour or until bubbly.

This makes a ton of sauce! So, after we took the chicken of the pan, I loaded it up with more chicken, cooked it, and froze it for another meal.

I used chicken tenders (my package = 4 pieces for 2 points), put them in still frozen, and cooked them 60 minutes. At least in my oven, I would cook them less time, they were a little dry.) So, I'd say 50 minutes for the tenders and 60 for breasts.

This is what I figured for points for the ingredients I used.
4 chicken tenders = 2
3 T. of sauce = 2

Just thought I'd mention that I am NOT a fan of apricots, yet I liked this recipe.

It was very tasty!! Hope you like it.

Hi, I also use a version of this marinade, only I substitute cranberry sauce for the apricots. If you marinade it overnight it is delicious.

I have a slightly different version of this that I serve with white rice, sort of asian style dinner.
I use 4-6 3 oz chicken "tenders", cut into bite size pieces
1/2 jar of apricot preserves
2 cups dried apricots
1 can of chicken stock
I brown the chicken slightly in a drizzle of olive oil (gotta love the healthy fat) then add the stock or broth, apricots, and preserves, simmer for approximately a half hour until sauce thickens.
Serve it over prepared rice.
Don't know the point values....so if anyone else takes the time can you let me know. I use about 1 to 1 1/2 c white rice