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Blue-Ribbon Cranberry Chicken
- Makes: 4 servings
whole cranberry sauce
reduced-calorie Russian salad dressing with honey (about 1 cup) or regular Russian salad dressing
(1/2 of a 2-ounce package) onion soup mix
2 1/2 -
broiler-fryer chicken, cut up
Hot cooked rice (optional)
Fresh rosemary (optional)
In a bowl, combine cranberry sauce, salad dressing, and soup mix. Remove and discard chicken skin, if you like. Arrange pieces in one layer in a 3-quart rectangular (13x9x2-inch) baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for 6 hours or overnight.
Bake the chicken mixture, uncovered, in a 300 degree F oven about 1-1/2 hours or until the chicken is tender and no longer pink, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot cooked rice, if you like. Garnish the chicken with fresh rosemary, if you like. Makes 4 servings.
(Blue-Ribbon Cranberry Chicken)
Servings Per Recipe 4, sat. fat (g) 5, vit. A (IU) 49, pro. (g) 42, iron (mg) 2, carb. (g) 62, vit. C (mg) 5, Fat, total (g) 18, chol. (mg) 133, fiber (g) 1, sodium (mg) 880, cal. (kcal) 581, calcium (mg) 30