Chicken of Russia

Allow me to share of timeless recipe, but fast when time is running out. Recipe come from generations of Russia cooks, who are #1 best in world. Here are what you need:

  • Salad dressing of Russia of Kraft
  • Apricot Jam
  • Four bone and skin remove chicken breast
  • Onion soup package mix
  1. Get large bowl of mixing.
  2. Cut top off salad dressing of Russia, bottle should be used half in bowl.
  3. Empty jam of apricot into same bowl, Russian cooks again say half.
  4. All onion soup mix go into bowl too.
  5. Cooks rotate mix until is smooth like Russian vodka tastes.
  6. Put mix and chicken together. Oven pan is needed for it. Make sure pan is deep or mix will boil over side and you will be bulging with angry.
  7. Bake in oven for 400 degree at 1 hour.
  8. Serve with rice, vegetables. Sometime Russian cooks serve grade-A potato. Russia farms makes best ones.


  1. do you use any ancient dizazzo family recipes or are all of these researched?... i have to try this some day.

  2. Dear anonymous commenter,

    If I claimed any of these were entirely own works, I'd be a liar. Cooking has been around since cavemen rubbed sticks against other sticks and rocks and some dry grass and maybe a woolly mammoth. That's far longer than I've been around.

    Most recipes, I've either watched my family make for me when I was younger, read them from a book, or heard somebody describe them. However, it gets easier to imagine things and improvise the more you practice.

    The one of few recipes I can claim to be of DiZazzo heritage is still yet to come, but when it does I think you'll be pleasantly surprised. Keep reading.

  3. This is so funny! It sounds best if you read it in a Russian accent, too.

  4. If you can't find Russian Salad dressing, use Catalina instead... tastes almost the same.

  5. Then would I have to call it "Chicken of Catalina"? That doesn't sound as cool.