Thursday, November 8, 2012

Drew must have taken this photo of me last November.  We were making Cranberry Chicken for this meal though I can't find the picture yet, so here's the recipe, because you find good buys on cranberry sauce at this time of year! I love working in this church kitchen!
Cranberry Chicken
 4 to 6 chicken breast halves, skinless and boneless
1 can whole cranberry sauce or can use jellied if preferred
3/4 cup chili sauce or ketchup
2 tablespoons cider vinegar
4 tablespoons brown sugar
1/2 package dry onion soup mix, optional
 Spray a 9 x 13 pan.  Place chicken in pan, followed by all ingredients. Bake at 350 degrees for about 75-90 minutes, turning them every 20 minutes or so while stirring sauce. When chicken is fully cooked and tender, remove pan from oven and let sit for about 10 minutes before serving to thicken up the sauce. Turn the chicken once more, to get a glazed look on it before plating it. Goes well with rice. I love crock pots & this can be in the crock pot all day, but I do prefer the baked version of this better for some reason and it "looks" a bit nicer from the oven. 
If chicken is frozen, will require a little more baking time.

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