Print Options

Back to Oven-Fried Chicken with Cranberry Sauce >

Include these items:

Select reviews >

Taste of Home Logo

Oven-Fried Chicken with Cranberry Sauce

 Oven-Fried Chicken with Cranberry Sauce
This tender dish pairs a crisp coating of herbs and breadcrumbs with sweet-tart cranberries, creating a lean and satisfying entree. Donna Noel - Gray, Maine
4 ServingsPrep/Total Time: 30 min.


  • 1/2 cup dry bread crumbs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons toasted wheat germ
  • 2 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon each dried oregano, thyme and rosemary, crushed
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • SAUCE:
  • 1 cup jellied cranberry sauce
  • 2 tablespoons lime juice
  • 1 tablespoon balsamic vinegar
  • 1-1/2 teaspoons Dijon mustard


  • In a large resealable plastic bag, combine the bread crumbs, cheese,
  • wheat germ, garlic and seasonings. Add chicken, one piece at a time,
  • and shake to coat. Place on a baking sheet coated with cooking
  • spray.
  • Bake at 375° for 20-25 minutes or until a meat thermometer reads
  • 170°, turning once.
  • Meanwhile, in a small saucepan, bring cranberry sauce to a boil.

2 of 2

Oven-Fried Chicken with Cranberry Sauce (continued)

Directions (continued)

  • Remove from the heat; whisk in the lime juice, vinegar and mustard.
  • Serve with chicken. Yield: 4 servings (1 cup sauce).
Nutritional Facts: 1 chicken breast half with 1/4 cup sauce equals 268 calories, 4 g fat (1 g saturated fat), 64 mg cholesterol, 182 mg sodium, 34 g carbohydrate, 2 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.