How To Make Citrus Garlic Cranberry Chicken
This baked cranberry chicken is a definite hit. Enjoy tender chicken made juicy and flavorful with cranberry sauce and zesty Catalina salad dressing.
Serves:
Ingredients
- 4chicken breast,halves, skinless boneless
- 1½cupsCatalina salad dressing
- ½tsporange zest,grated
- 1ozdry onion soup mix,(1 package)
- 16ozjellied cranberry sauce,(1 can)
- ½cupsun dried tomatoes,packed in oil, drained and cut into thin matchsticks
- 1tbspgarlic,minced
- freshly ground black pepper,to taste
Instructions
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Preheat the oven to 350 degrees F. Spray an 8×11-inch baking dish with cooking spray.
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Place the chicken breasts in a single layer into the baking dish. Mix the Catalina dressing and orange zest in a bowl, and pour all over the chicken, coating the meat completely.
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Sprinkle the packet of onion soup mix evenly over the chicken.
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Open the can of cranberry sauce, and stir it with a fork to break it apart into a slightly chunky consistency.
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Spoon the cranberry sauce over the chicken breasts, and sprinkle with sun-dried tomato pieces, garlic, and black pepper. Cover the dish with foil, then cut a small vent on top of foil for steam.
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Bake in the oven for 15 minute. Remove the foil, then bake an additional 25 to 30 minutes, basting occasionally with pan juices and dressing.
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When done, the chicken meat will no longer be pink inside and the juices will run clear. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F.
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Serve and enjoy.
Nutrition
- Calories: 936.03kcal
- Fat: 63.51g
- Saturated Fat: 13.23g
- Trans Fat: 0.18g
- Monounsaturated Fat: 20.59g
- Polyunsaturated Fat: 26.18g
- Carbohydrates: 56.36g
- Fiber: 2.80g
- Sugar: 48.22g
- Protein: 38.25g
- Cholesterol: 111.36mg
- Sodium: 729.91mg
- Calcium: 50.77mg
- Potassium: 727.10mg
- Iron: 2.39mg
- Vitamin A: 47.44µg
- Vitamin C: 6.16mg
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