See, I told you this recipe was coming soon! Its a winner shared with me by my friend Emily, and adapted a little for freezer cooking.
1lb (or however much you need) boneless, skinless chicken breast
2 cups Italian dressing, separated
1/2 jar of Apricot preserves
Preparation to eat now:
Marinate chicken in Italian dressing (enough to cover, doesn't have to be one cup) overnight. Place the chicken in a baking dish, and mix the remaining Italian dressing (it was marinading in) with the preserves. Pour this mixture over the chicken in the baking dish. Bake at 350 about 30 minutes covered, then uncover until cooked (about 15 more). Serve over whole grain rice.
Freezer Meal Prep:
Take chicken and place it in a freezer bag. Pour about 1 cup of dressing, or enough to cover, in the freezer bag. Squish it around. In your blender, mix the remaining cup of Italian dressing, and the apricot preserves. Pour this mixture into a separate quart size freezer bag. Freeze. To prepare, thaw both bags overnight. Place chicken in a baking dish and pour the topping from the other bag over it. Bake covered at 350 for 30 minutes, then remove lid and bake until cooked through and bubbly (another 15 about). Serve over rice.