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.