Russian Chicken

Hey all!  I know this recipe is over-used and over-appreciated at my house! Nope not at all my own.  I first learned it from Gary and Mindy when we were all going to UCLA.  I must have had it one of the times they let me crash with them.  Not sure if it was the broken engagement time or the between apartments time, or the let's go audition at UCLA time.  But none the less this was one of my first recipes pulling me out of the I can't cook realm.  It's called Apricot Chicken in the first Ivory Cookbook.

8 - 10 Chicken tenders (yah Costco!)
Jar of Apricot Preserves
Bottle of Russian Salad Dressing (I use the little wishbone one) - or you can make your own here:
http://www.food.com/recipe/homemade-russian-salad-dressing-295681
1/2 - 1 packet of lipton onion soup mix to taste (if you use the generic WalMart one only use 1/2)

STEP ONE: stir bottom four ingredients together
STEP TWO: pour over chicken tenders
STEP THREE: bake at 350 uncovered for 40 min to 1 hour (depending on if you have a too hot Kristi oven or not)

Serve with garlic sauteed green beans and wild rice.  Use the left over sauce in the pan to put over your rice.

update 4-17-13
I just read a blog that makes this in a crockpot from frozen breasts:

6 breasts (frozen)
1 cup of Apricot Preserves
1 cup of Russian Salad Dressing
1/2 packet of lipton onion soup mix
2 Tablespoons of apple cider vinegar
1 Tablespoon of dried thyme

Cook on low for 6-8 hours.