Orange Apricot Chicken

This is one that we liked from the freezer meal exchange I did.

3 Pound Chicken Breast, boneless

3/4 Cup Italian Dressing 
1 Cup  Bread Crumbs, dry 
12 Ounce Orange Juice
3/4 Cup Apricot Jam 

Cut breasts in half with scissors to make "tenders."

Marinade chicken in dressing overnight. Next day; dip in bread crumbs and place in foil pan. Mix juice and jam in a blender and place into quart size freezer bag and label 

To serve: Bake at 350 for 20-25 minutes (turning chicken occasionally). Take out and pour sauce on top; cook for an additional 3-4 minutes. 

Serve with rice.