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Cranberry Chicken Recipe

Photo by: Taste of Home

IT'S EASY to cook chicken to serve any number of people and now that we are "two", we have chicken often. I made up this recipe myself because I love cranberries. This dish is tangy and tart...an interesting combination of flavors. -Angelina Lenhart, Concord, California

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2 Servings
Prep: 5 min. + marinating Cook: 1 hour

Ingredients

1/2 cup cranberry juice
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 garlic cloves, minced
2 bone-in chicken breast halves
Hot cooked rice, optional

Directions

In a resealable plastic bag, combine the first four ingredients. Add chicken and turn to coat. Seal bag and refrigerate 8 hours or overnight. Place chicken and marinade in a small ungreased baking pan. Bake, uncovered, at 350° for 1 hour or until meat juices run clear. Serve over rice if desired. Yield: 2 servings.

Nutrition Facts: 1 serving (1 each) equals 230 calories, 4 g fat (1 g saturated fat), 90 mg cholesterol, 1,167 mg sodium, 12 g carbohydrate, trace fiber, 35 g protein.

Cranberry Chicken published in Reminisce September/October 1997, p45