Mix together the Catalina dressing, onion soup mix, and apricot jam. Stir to blend well; set aside.
Use a meat mallet to pound the thawed (if previously frozen) chicken breasts. This allows for uniformity in thickness for better cooking, and also makes the breasts very tender and delicious.
Arrange chicken breasts - touching - in an ungreased 13 x 9" baking pan. Pour dressing mixture over all chicken. Bake for approx. 30 minutes, until juices run clear, and the breasts have a nice 'glazed' appearance.
Serve with rice and a nice salad or pretty green vegetable!