I've made this yummy dish as directed below, as well as with boneless, skinless chicken. If going the boneless route, I usually bake at 350 until the chicken tests done. You can also omit the onion soup mix, marinate in the sauce overnight, then grill the chicken for a different but equal yummy taste!
What You Need:
2 to 3lbs. chicken breast
16oz. can jellied cranberry sauce
8oz. bottle creamy French salad dressing
1 envelope onion soup mix
What You Do:
In a shallow, greased baking pan, place chicken skin side up in a single layer.
In a medium bowl, mix remaining ingredients.
Pour over chicken.
Bake uncovered at 250 for two hours or until chicken reaches "done" temperature on meat thermometer.
4 comments:
Ooh, yum... It reminds me of a Persian (Iranian) dish, believe it or not. It's called khoresht-e fesenjoon, and it's chicken (or lamb) in a pomegranate-based sauce, cooked on a low heat for several hours. Very very tasty, and this sounds tasty also!
I just found this blog last week and I love it... I will be trying a few things out this week. Thx
I am going to try this. I love cranberry anything and so does my daughters. I will make it for them. Sounds wonderful. Have a great Easter.
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