Cranberry Chicken
Here's a recipe so simple, I can write this from memory. Sweet and sour, this dish can be prepared in advance and clean up is a snap.
Place 3-4 pounds boneless chicken in an oven-proof dish.
In a medium sized mixing bowl, whisk together:
* a can of cranberry relish (or the same amount of freshly prepared cranberries),
* one package onion soup mix (or 2 tablespoons each dried, minced onion and beef bullion)
* a generous measuring cup of French dressing (or your own homemade version)
This can be very convenient if you use the prepackaged ingredients, but not as healthful. Or, you can use homemade ingredients with a bit more effort. Either way it is delicious! You can see from the picture I used homemade cranberry relish and it does add a nice texture to the dish.
Pour over the chicken and cover. Refrigerate for a few hours, or all afternoon, if you can.
Bake, covered, for an hour at 325 degrees. Uncover for the last 15 minutes or so.
Serve over rice with a side of broccoli.
Place 3-4 pounds boneless chicken in an oven-proof dish.
In a medium sized mixing bowl, whisk together:
* a can of cranberry relish (or the same amount of freshly prepared cranberries),
* one package onion soup mix (or 2 tablespoons each dried, minced onion and beef bullion)
* a generous measuring cup of French dressing (or your own homemade version)
This can be very convenient if you use the prepackaged ingredients, but not as healthful. Or, you can use homemade ingredients with a bit more effort. Either way it is delicious! You can see from the picture I used homemade cranberry relish and it does add a nice texture to the dish.
Pour over the chicken and cover. Refrigerate for a few hours, or all afternoon, if you can.
Bake, covered, for an hour at 325 degrees. Uncover for the last 15 minutes or so.
Serve over rice with a side of broccoli.
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