Wednesday, December 30, 2009

Cranberry Chicken

This is one of the first recipes I ever collected and have made it on and off over the years. After making it again the other night I had forgotten how good it tasted! It had great flavor and couldn't be easier to make.

6 boneless, skinless chicken breasts
1 can whole cranberry sauce
1 pkg. onion soup mix
1 bottle fat-free catalina salad dressing

Preheat oven to 350 degrees F. Place chicken in a 9x13 baking dish. Mix cranberry sauce, onion soup mix and catalina dressing and pour over chicken. Cover with foil and bake for 45-60 minutes. Serve with hot cooked rice.

NOTES:This makes a lot of sauce, so I usually make it into 2 meals. I use half of the sauce and 3 chicken breasts. I cut the chicken breasts in half so they are more like chicken tenders; 6 pieces total. The rest of the sauce I popped in a ziptop bag and put it in the freezer.

When you're ready to make it again, take your chicken out of the freezer and only partially thaw it then cut it in half, if you wish. Then you can just pretty much squeeze the rest of the sauce, that you froze, over it right from the freezer since it never fully hardens when frozen. Cover and bake in 350 oven but cook a little longer.

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