Easy Cranberry Chicken Food

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.

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.

EASY CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

SUNNY'S EASY CHEESE AND CRANBERRY STUFFED CHICKEN WITH CRANBERRY GLAZE

Steps:

• Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
• Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
• Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
• Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
• Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
• Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.

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.

CATALINA-CRANBERRY CHICKEN

Steps:

• Heat oven to 350°F.
• Place chicken in 2 (13x9-inch) baking dishes.
• Mix remaining ingredients; pour over chicken.
• Bake 50 min. or until chicken is done (165°F).

CRANBERRY CHICKEN BAKE RECIPE

Steps:

• Preheat oven to 375 degrees.
• In a bowl combine garlic salt, paprika, pepper, and all season salt.
• Rub the mixture into each chicken breast on both sides.
• Heat a skillet to medium heat and add olive oil.
• Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
• Place them in a sprayed 9x13 pan.
• Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
• Pour the chicken broth into the 9x13 pan.
• In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
• Pour the mixture over the chicken breasts.
• Place in oven and cook for 45 minutes or until the juices run clear.

CRANBERRY CHICKEN DINNER

Steps:

• Arrange the onions and peas in an ungreased 13-in. x 9-in. baking dish. Top with chicken. Combine the cranberries, pecans, oil and soup mix; spoon over chicken. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear.

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.