My recipe for Catalina chicken tastes somewhat like a sweet and sour chicken dish. It's an easy weeknight meal that tastes like more work than it actually takes.
I've also made this with French dressing before and I would imagine that Russian dressing would work well also.
4 large boneless chicken breasts
1 16 oz bottle Catalina salad dressing
1 package dry onion soup mix
1 8 oz can pineapple chunks or tidbits, half of juice reserved
Arrange chicken in a lightly greased casserole dish. Sprinkle chicken with dry onion soup mix. Mix together Catalina dressing, pineapple and half of pineapple juice. Pour mixture over chicken. Cover with foil and bake at 350 degrees for 30 minutes, remove foil and continue cooking for an additional 15 minutes or until chicken is cooked through.
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