Saturday, June 16, 2012

Cranberry Chicken

Last night I made a dinner that was a real success. Bill and Taylor loved both the cranberry chicken and red garlic mashed potatoes...with a tossed salad, we had a complete meal. I mixed a recipe from Katie's husband with some information online to come up with the following recipe. Thanks, Mike!
  • 6 ~ 5 oz. boneless chicken breasts
  • all purpose flour
  • 2 eggs, well beaten
  • seasoned bread crumbs
  • vegetable or canola oil
  • 1 can whole cranberries
  • 8 oz. French dressing
  • 1 envelope of onion soup mix
  1. Preheat oven to 350 degrees.
  2. Heat oil in frying pan on medium heat (about 1/2 inch deep)
  3. Flatten chicken breasts.
  4. Dredge chicken breasts in flour; dip in egg; dredge in bread crumbs.
  5. Fry coated chicken breasts on each side until browned.
  6. While chicken is in frying pan, blend the cranberries, French dressing and onion soup mix.
  7. Spray 9x13 dish with Pam.
  8. Place browned chicken breasts in 9x13 dish.
  9. Pour cranberries, dressing and onion soup mix over chicken breasts.
  10. Lightly cover dish with foil.
  11. Bake in 350 degree oven for 1 hour 15 minutes.
Absolutely the most tender chicken you will ever put in your mouth!!! Y-U-M-MY!!!