Citrus Garlic Cranberry Chicken

6
WildChef 5

"Here's a new twist on a tasty easy dish with a quick prep time. It's perfect for after work or when you want a home cooked meal but don't have the time or energy for a big production. Serve with a green vegetable and the potato of your choice, and there you go, a quick YUMMY dish. Good for pot luck dinners too. Holds well in a slow-cooker set on lowest setting. And remember, it's not chemistry -- it's fun!"
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Ingredients

55 m servings 730 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 730 kcal
  • 37%
  • Fat:
  • 37.7 g
  • 58%
  • Carbs:
  • 76.1g
  • 25%
  • Protein:
  • 24.4 g
  • 49%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1698 mg
  • 68%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x11 baking dish with cooking spray. Place the chicken breasts in a single layer into the baking dish. Mix the Catalina dressing and orange zest in a bowl, and pour all over the chicken, coating the meat completely. Sprinkle the packet of onion soup mix evenly over the chicken.
  2. Open the can of cranberry sauce, and stir it with a fork to break it apart into a slightly chunky consistency. Spoon the cranberry sauce over the chicken breasts, and sprinkle with sun-dried tomato pieces, garlic, and black pepper. Cover the dish with foil; cut a small vent in top of foil for steam.
  3. Bake in the preheated oven for 15 minutes; remove foil, and bake an additional 25 to 30 minutes, basting occasionally with pan juices and dressing. When done, chicken meat will no longer be pink inside and the juices will run clear. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (75 degrees C).

Reviews

6
  1. 6 Ratings

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Most helpful positive review

totally awesome recipe, makes a good snack too! You did a good job!

Most helpful critical review

The cranberry flavor was overpowering. It wasn't bad, but it was very strong. Usually I would try to tweak a recipe for next time if it isn't to my taste, but not this time. It looked so good...

totally awesome recipe, makes a good snack too! You did a good job!

The cranberry flavor was overpowering. It wasn't bad, but it was very strong. Usually I would try to tweak a recipe for next time if it isn't to my taste, but not this time. It looked so good...

This is a delicious recipe....but I am very surprised at the nutritional info? What adds all the calories? Is it the oil in the sundried tomatoes. Realistically, how much of the sauce will be ea...

This dish had a nice flavor and was quick and easy to make, but it was a little too sweet for me. I even used only half the amount of cranberries that the recipe calls for, and it was still a bi...

this was.. interesting. i used generic catalina that i needed to use up since its too greasy to use on salads. i just added what i thought was the right amount of sun dried tomatoes.. a whole ha...

I used whole cranberry cranberry sauce. And instead of orange zest I used orange marmalade. So yummy! And simple. Now one of my family's favorites.