Georgia’s Cranberry Chicken

I have enjoyed this recipe twice at my friend Georgia’s house. She makes it with chicken thighs, I made this recipe with chicken breasts. I have had several variations of this recipe, one being made with apricot preserves instead of cranberry sauce. I have also had this with orange marmalade instead of cranberry sauce. Both of the Jelly versions were sweet. The cranberry has a tang and is less sweet. That’s what I prefer.

The cast of characters

Cranberry Sauce Mixture

Ingredients:

1 can of cranberry sauce, whole berry or jellied cranberry works, I used whole berry

1 envelope of Lipton’s Onion Soup Mix

1 8 ounce bottle of French or Russian dressing, Deluxe French is what I used and prefer

2 pounds of chicken thighs or breasts

Right before I covered the chicken and placed it in the oven.

In a large bowl, whisk cranberry sauce, onion soup mix and dressing together. Place chicken in a 9 x 9 pan. You might want to use a 13 x 9 pan if you use chicken thighs. Pour the cranberry mixture over the chicken and cover tightly with foil. Place in refrigerator for 24 hours.

Out of the oven.

Bake covered at 250 degrees for 2 hours or until sauce is hot and bubbly. Using 3 large chicken breasts, I baked mine for 2 hours 45 minutes. If I had pounded them flat, or flatter, they would have cooked faster. I served my chicken with brown rice and veggies. I will make mashed potatoes the next time. The sauce is delicious, not too sweet and has a great tang. The sauce is excellent on the chicken and mashed potatoes. I poured some over my rice. This is a delicious family recipe and perfect if you are entertaining company. Enjoy!

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24 Hour Chopped Salad

When it’s warm, I want salad for meals. Here is a quick and easy salad that you make ahead later in a bowl and toss the next day. Perfect for when you are entertaining and you actually make it ahead of time. I think you will really like this salad I made in the food processor. Easy and delicious. This low carb and delicious. You would never know that a low carb salad could taste this great. 


Ingredients:

1 head of iceberg lettuce

1 head of cauliflower or several bunches of broccoli, I used broccoli 

Small bunch of scallions, white and green snipped

2 10 ounce boxes of frozen peas, or a bag 

1 cup grated Parmesan or Italian Blend cheese

1 pound of bacon cooked crisp, drained well and crumbled

I Chopped the lettuce and broccoli in the food processor. Layer the above ingredients in a large salad bowl. Top with dressing and cover tightly. Next day, toss and serve. 
Dressing:

1 1/2 cups of mayonnaise 

1 dry packet of Italian Seasoning

Add seasoning to mayonnaise and blend well. Put on top of layered salad and refrigerate overnight. Toss salad and serve. Enjoy.