Bhg Roasted Cranberry Chicken Food

CRANBERRY CHICKEN

Steps:

• Make sure you grease your dish first.
• Mix onion soup cranberries and Russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want.
• Once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered.
• Serve over rice.

CRANBERRY CHICKEN I

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

BEST CRANBERRY CHICKEN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
• Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
• Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

CRANBERRY CHICKEN FOR A CROWD

Steps:

• Preheat oven to 350 degrees F.
• Mix first 3 ingredients in a small bowl.
• Place chicken in two 9"x13" baking dishes - you might need to squish a little.
• Pour sauce mix over chicken.
• Bake for 1 hour or until chicken is cooked (juices run clear, reaches 180 degrees internally).

CRANBERRY CHICKEN

Steps:

• Mix the first three ingredients together in a bowl.
• Place the chicken pieces in a baking dish.
• Pour the sauce over the chicken to coat evenly.
• Bake covered at 350 degrees F.
• Uncover for the last 1/2 hour.

CRANBERRY CHICKEN

Steps:

• Place chicken breasts in a glass or other non-reactive casserole dish.
• In a mixing bowl, combine the soup mix, cranberry sauce, and dressing.
• Pour over the chicken breasts. Cover with plastic wrap and refrigerate for at least 8 hours.
• Cover loosely with foil. Bake at 350 F and bake for 45 min, or until done.

CRANBERRY CHICKEN BIRYANI

Steps:

• Cut chicken into bite-size pieces.
• In a medium nonmetal bowl combine yogurt, ginger, garlic, and garam masala; mix well.
• Add chicken pieces; toss to combine.
• Cover and marinate in the refrigerator for at least 2 hours.
• In a 5- to 6-quart Dutch oven cook onions in 1/3 cup hot butter, stirring often, about 15 minutes or until onions are golden and caramelized.
• Using tongs, remove onions from Dutch oven; set aside.
• Add cashew to Dutch oven; cook for 2-3 minutes or until lightly brown and toasted.
• Using a slotted spoon, remove cashews from Dutch oven; drain on paper towel-lined plate.
• In a large saucepan combine 4 cups of the chicken broth, the basmati rice, and 1 tablespoon butter.
• Bring to boiling, decrease heat; simmer, covered, about 20 minutes or until broth is absorbed and rice is tender; remove from heat.
• Drain chicken, discarding marinade.
• Add chicken to Dutch oven; cook over medium heat for 5 minutes, stirring occasionally.
• Stir in cinnamon, cumin, salt, and cloves; cook and stir 1 minute.
• Add remaining chicken broth; cook and stir 4-5 minutes more or until chicken is tender and no longer pink.
• Add cranberries, caramelized onions, and cooked rice to chicken mixture in Dutch oven.
• Mix gently.
• Combine cayenne pepper and milk.
• Pour milk mixture over chicken-rice mixture.
• Cover and let stand for 5 minutes.
• Remove lid and mix well.
• To serve, divide chicken mixture among serving bowls.
• Top with mint, cilantro, and reserved cashews; serve immediately.

EASY CRANBERRY CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a lightly greased 9x13 inch baking dish. In a medium bowl, combine the cranberry sauce, salad dressing and dry onion soup mix. Blend together until well mixed, then pour mixture over chicken.
• Bake at 350 degrees F (175 degrees C) for 1 hour.

CRANBERRY CHICKEN II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in 9x13 inch baking dish. Mix cranberry sauce, soup mix and salad dressing and pour mixture over chicken. Bake in preheated oven for 1 hour.

CRANBERRY CHICKEN

Steps:

• Warm platter in 250° oven.
• In non-stick skillet,cook chicken in olive oil until done.
• (Do not overcook) Add salt and pepper.
• Place on warmed platter, replace into oven.
• In same skillet, place wine, cranberry juice concentrate and dried cranberries.
• Boil on medium-high heat until liquids are reduce to half (about 5 minutes).
• Dip each piece of chicken into the sauce and return to platter.
• Pour remaining sauce over the chicken and serve.

CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F
• Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
• Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
• Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.

CRANBERRY SWEET AND SOUR CHICKEN

Steps:

• Place chicken in a large mixing bowl.
• Drain the pineapple; reserve the juice (you should have about 1/3 cup juice).
• Add pineapple, bell pepper strips, and rice to the chicken; stir to combine.
• In a saucepan, combine the cornstarch and brown sugar; add in reserved pineapple juice, the cranberry sauce, orange juice concentrate, vinegar, sherry, soy sauce, and ginger.
• Cook and stir over medium heat until thickened and bubbly.
• Add sauce to chicken mixture; stir to coat.
• Transfer mixture to an ungreased 2-quart casserole dish.
• Bake, covered, at 350° for 30 minutes.
• Sprinkle with almonds; bake, uncovered, 5 minutes.