Recipe by phaylock
"Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice."
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skinless, boneless chicken breast halves
1 1/4 cups
dry onion soup mix
French-style salad dressing
ground black pepper
I am Definitely Impressed with this one!! Easy, Fast and Very Delicious and my Kids Loved it too!! Now I know what to do w/ my left over homemade cranberry sauce every year!! This one is great because it makes a healthy serving, so I can freeze 1/2 for that night when I do not feel like cooking. Thank You for such a wonderful easy dish.
The chicken came out very tender and moist, but I just didn't like the sauce as much as I thought I would. The onion soup mix was just too overpowering. The chicken itself has a pretty good flavor, but had to scrape off the sauce.
You don't have to use 12 chicken breasts for this recipe. I only used about 4 or 5, cooked them in an 8x8 casserole dish completely covered with the cranberry sauce for an all over marinade--perfect. The extra sauce is excellent over top of rice as well. Also, I used "My Grandmothers French Dressing" recipe from this site, so glad I did--mmmm. Lastly, use fresh chicken breasts, it'll turn out better, or at least it did out of the two times I've made this :) Thanks for sharing such an easy and delicious recipe!
We are "cooking ahead" for my husband's 90th birthday party. If I could give this recipe ten stars, I certainly would! My home health aid, who does most of our cooking using recipes I get from here, agrees with me. I made Grandma's French Dressing recipe on this site for the ingredients. Sweet, yet tangy. Rich, but not greasy. She made copies of both recipes to take home.
This is the same recipe I have used for years. I call it "unbelievably delicious chicken" I found the recipe many years ago in a Maine newspaper cooking column. This is what I do Mix a bottle of catalina dressing with one envelope of dry onion soup mix and one can of whole berry cranberry sauce. This mix gets poured over boneless skinless chicken breasts in a pan, covered with foil and refirigerated overnight. The next night take it out uncover and cook for 45-60mins in a 350 degre oven. My family loves it and it makes so much gravy to put over white rice or mashed potatoes..
This was wonderful. Really easy, and I boiled the chicken ahead of time, then mixed the sauce and put it in the oven until ready to serve. DELISH!
While making the sauce for this dish, I was reminded of Dr. Seuss' book "Green Eggs and Ham." As I mixed, I thought, "I don't like this at all. I will not eat it with a mouse. I will not eat it in a house." But I wanted to use up ingredients we had, so make it I did. The sauce was not good uncooked. But after the dish was done cooking, everything tasted wonderful! I was worried that the kids wouldn't eat it because of the onion soup - but they loved it. My niece thought it was the plum sauce we ate at the Chinese restaraunt a couple days ago (which she loves). I will definitely make this again. It was too easy and too good not to.
Love this recipe! It is very easy to fix and the dish has wonderful flavor. I made this recipe years ago but misplaced it. I'm very glad to find it here and put it back into my recipe box.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Sauce Chicken I
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 56
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