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You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.—Kay Simpson, Hull, Quebec
Nutritional Facts 1 serving (12 ounces) equals 425 calories, 19 g fat (6 g saturated fat), 98 mg cholesterol, 675 mg sodium, 35 g carbohydrate, 2 g fiber, 29 g protein.
Originally published as Cranberry Chicken in Country Woman November/December 1994, p35
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Reviewed on Jan. 15, 2011 by SonomaD
This is a great recipe!! My family loved it.Here are a few things I differently that might help:-Add 2 tablespoons of Olive oil to the butter to keep from burning the butter-Line the pan with foil. This sauce is sticky and covering the chicken makes it very tender!!I think the next time I will put a cup of rice under the chicken then bake. I will comment on how it turns out.Hope my tips help!!
This is a great recipe!! My family loved it.
Here are a few things I differently that might help:
-Add 2 tablespoons of Olive oil to the butter to keep from burning the butter
-Line the pan with foil. This sauce is sticky and covering the chicken makes it very tender!!
I think the next time I will put a cup of rice under the chicken then bake. I will comment on how it turns out.
Hope my tips help!!
Reviewed on Sep. 21, 2010 by suzanne3030
It was very easy to make. And it was niceand juicy. I used legs and thighs. Wouldmake it again. Everyone liked it.
It was very easy to make. And it was nice
and juicy. I used legs and thighs. Would
make it again. Everyone liked it.
Reviewed on Aug. 11, 2010 by slmurray7
This is a favorite. Everyone loves it and it is so simple to make. I too make it with boneless, skinless breasts and the cooking time is 30 minutes. This can very easily be made after work.Serve with rice for a quick meal.
This is a favorite. Everyone loves it and it is so simple to make. I too make it with boneless, skinless breasts and the cooking time is 30 minutes. This can very easily be made after work.
Serve with rice for a quick meal.
Reviewed on Jan. 02, 2010 by karlyoh
My whole family loves this recipe!I used boneless, skinless chicken breasts, baking for only 25 minutes, in place of the broiler with good results. Since I only made five breasts, I had more sauce than was needed so the excess is going into the freezer for next time.
My whole family loves this recipe!
I used boneless, skinless chicken breasts, baking for only 25 minutes, in place of the broiler with good results. Since I only made five breasts, I had more sauce than was needed so the excess is going into the freezer for next time.
Reviewed on Dec. 31, 2009 by ereichardt
I made this for a dinner party and it was a big hit. My daughter said it's the best chicken she's ever had!
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