6 skinless, boneless chicken breast halves
1 (10 ounce) package cream cheese, diced
1/2 cup apricot preserves
1/2 cup green salsa
1 (14 ounce) container sour cream
Place chicken in nonstick skillet. Cook over medium heat until no longer pink, about 60 minutes. Remove chicken from skillet and place on paper towel to cool. Throw cream cheese in skillet. Mix together apricot preserves and salsa. Pour over chicken. Cover pan and simmer over high heat for 15 minutes. Turn chicken once while cooking. Cover and cook 15 minutes longer, turning once, until no longer pink.
Remove chicken from saucepan and let cool completely. Discard remaining salsa and chicken. Heat refrigerated cheese mixture over medium heat in skillet. Place chicken over saucepan and roll up skin side down so it is coated with sauce. Serve with cream cheese and salad dressing.