Mary Anne’s Baked Catalina Chicken Appetizers - KTUL.com - Tulsa, Oklahoma - News, Weather & Sports

Mary Anne’s Baked Catalina Chicken Appetizers

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Two words, “simply delicious”, describe this classic chicken main dish that I have transformed into a savory appetizer to serve my family and guests.


1 cup peach, apricot, or raspberry preserves

8 ounces Catalina salad dressing, recipe below

Or

8 ounces light or regular bottled Catalina salad dressing

1(1-ounce) package dry onion soup mix

1/2 - 1 teaspoon curry powder, optional

1 package chicken wings

  • Preheat oven to 350 degrees F. Butter a 3-quart baking dish or a 9x13-inch baking dish. Set aside briefly. In a bowl, mix preserves, dressing, soup mix and curry powder, if using. Place chicken wings in prepared baking dish.
  • Bake uncovered for approximately 45 minutes, or until a digital thermometer reads 165 degrees F. when inserted into the largest part of the chicken. Transfer into a platter and serve immediately.

Note: You can make this into a main dish by using the larger pieces of chicken and increasing the baking time until chicken reaches an inner temperature of 165 degrees F. Serve this entree on a bed of with buttered rice, top with crushed peanuts and drippings from the chicken and voila; you have a stress-free meal that’s oh-so-easy and quite delicious.

Note: I have also made this in my slow cooker by cooking the chicken on low for about 6 hours. French dressing is a wonderful substitute for the Catalina dressing.


Mary Anne’s Catalina Salad Dressing:

1/4 cup sugar or sugar substitute equivalent

1/4 cup ketchup

1/4 cup red wine vinegar

1/4 cup onion, chopped

Or

1/2 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon Worcestershire sauce

1/2 cup canola oil

Salt and pepper, to taste

  • Place first 6 ingredients in a food processor or blender (or use a handheld blender) and process until smooth. Add the oil in a steady stream with the machine running until the mixture comes together in an emulsion. Season with salt and pepper. Serve immediately.
  • Store in the refrigerator for up to one week.

Note: If you are using onion powder instead of chopped onion you could also shake this up in a jar with a tightly sealed lid.

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