Sunday, July 12, 2009

Cranberry Chicken

This is such an easy and delicious recipe to make! You can substitute pork for chicken, maybe even tofu although I haven't tried it yet. You can also interchange the cranberry sauce with orange marmalade or apricot jam and the 'red' salad dressing with Italian.

6 to 8 boneless, skinless chicken breast halves
16-ounce can whole-berry cranberry sauce
8-ounce bottle Catalina, French or Russian salad dressing

Preheat oven to 350 degrees. I use a piece of Pampered Chef Stoneware (the Rectangular Baker or the Deep Dish Baker if I cut the recipe in half) but you can also use a 9-by-13-inch glass baking dish with cooking spray. Place breasts in a single layer in the baking dish. In a medium bowl, combine the cranberries, dressing and soup mix. Blend well. Pour over chicken, making sure each piece is well covered with the cranberry mixture. Bake uncovered for 45 minutes to 1 hour or until the cranberry mixture has formed a glaze on the chicken.

Cooking Tips ~ Pound your chicken breasts before you cook them - they will cook quicker! Or cut them into big chunky pieces - that will also cut down on cooking time.

Nutrition Tips ~ I used to make this recipe with Lipton Onion Soup Mix until I discovered it has MSG (in several forms), loads of sodium, corn syrup and trans fats!! I now use Wildtree's Absolutely Onion Mix and often only use 1/2 a packet.

Happy, healthy cooking!

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