2 boneless skinless chicken breast halves (4 ounces each)
1/2 cup whole-berry cranberry sauce
1 tablespoon brown sugar
1 tablespoon reduced-sodium soy sauce
1-1/2 teaspoons lemon juice
1/4 teaspoon ground mustard
1/4 teaspoon ground ginger
1/4 teaspoon minced garlic
Directions
In a nonstick skillet coated with cooking spray, brown chicken on both sides. Place in a 1-qt. baking dish coated with cooking spray. Combine the remaining ingredients; pour over chicken. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 170°.
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Average Rating:
AllisonO
Jan 7, 2020
The recipe turned out well - easy to make, made plenty for everyone, and was eye-catching - it simply didn't fit my family's palates. I used jellied cranberry sauce as opposed to whole-berry which may have made a difference. I will definitely give this one a second chance.
Wendi
Feb 6, 2019
This meal was amazing
KimberlyDannenberg
Jun 11, 2012
make it all the time. The sauce is so good I triple it to put over rice.
touloumis
Nov 4, 2009
Interesting flavor - not quite as sweet as I thought it would come out, but a good fall recipe.
Reviews
The recipe turned out well - easy to make, made plenty for everyone, and was eye-catching - it simply didn't fit my family's palates. I used jellied cranberry sauce as opposed to whole-berry which may have made a difference. I will definitely give this one a second chance.
This meal was amazing
make it all the time. The sauce is so good I triple it to put over rice.
Interesting flavor - not quite as sweet as I thought it would come out, but a good fall recipe.
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