Monday, September 21, 2009

Catalina Cranberry Chicken

This chicken and rice dish is like nothing you have ever tasted when it comes to chicken and rice. I don't even know how to really explain the taste to you. It's tangy. It's almost oriental. It's sweet. It's full. Best of all, it's easy. So easy, this is one of the meals Scot knows he can make without messing up. This is a meal I will often times make for new moms because I can just put everything into a gallon plastic bag and deliver. Then all the new mom has to do is dump it all into her baking dish and bake it. Severed over rice with a veggie and salad, this is a very simple and complete dinner. Enjoy!

Catalina Cranberry Chicken
  • 4 boneless/skinless chicken breasts
  • 1 cup Catalina dressing - I always use the light version, you can't tell the difference
  • 1 can whole cranberry sauce (found by the other canned fruit when it's not near Thanksgiving)
  • 1 onion soup packet
--Mix the dressing, cranberry sauce, and onion soup mix in your baking dish.
--Place the chicken in the baking dish. *It is preferable to let the chicken marinate for at least 30 minutes, and up to a couple days (in the case of the new mom), before baking.
--Bake for 45 minutes at 350.

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