CRANBERRY CHICKEN
6 to 8 boneless, skinless chicken breast halves
16-ounce can whole-berry cranberry sauce
8-ounce bottle Catalina, French or Russian salad dressing
1 package dry onion soup mix
Preheat oven to 350 degrees.
Spray 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 1 to 1 1/2 hours or until the cranberry mixture has formed a glaze on the chicken.
1 comment:
I will try it Lori. Sounds good.
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