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Catalina Chicken

 Catalina Chicken
Frances Roberts of Silver Spring, Maryland knows how to fix chicken that's tender and bursting with flavor. With only a handful of everyday ingredients, she turns a ho-hum entree into a tasty dish. Serve with a side of rice to round out the meal.
2 ServingsPrep: 10 min. Bake: 25 min.


  • 2 boneless skinless chicken breast halves (5 ounces each)
  • 2 teaspoons canola oil
  • 1/4 cup Catalina salad dressing
  • 4-1/2 teaspoons onion soup mix
  • 1 tablespoon grape jelly


  • In a large nonstick skillet, brown chicken in oil. Transfer to a
  • shallow baking dish coated with cooking spray. Combine the salad
  • dressing, soup mix and jelly; pour over chicken.
  • Bake, uncovered, at 350° for 25-30 minutes or until a meat
  • thermometer reads 170°. Yield: 2 servings.
Nutritional Facts: 1 chicken breast half (prepared with fat-free dressing and reduced-sugar jelly) equals 246 calories, 8 g fat (1 g saturated fat), 78 mg cholesterol, 697 mg sodium, 14 g carbohydrate, 1 g fiber, 29 g protein.