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
- 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
- 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.
Originally published as Cranberry Chicken in Reminisce September/October 1997, p45
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Reviewed Nov. 14, 2011
"Don't expect this to taste like cranberry. It tastes of soy and worchestershire, as you'd expect. My husband is very easy to please, and told me not to ever make this again."