Chicken Baked In Cranberry Sauce Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
• Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.

Steps:

• Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
• Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
• Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

Steps:

• Skin the chicken thighs.
• Spray baking dish with pam (9 x 12).
• Put chicken thighs in pan.
• Mix together cranberry sauce, onion soup mix, and french dressing. (It will be kind of thick).
• Cover chicken thighs with cranberry mixture.
• Bake in 350 degree oven for one to one and one half hours.
• Serve over mashed potatoes, or rice.

Steps:

• Preheat oven to 375 degrees.
• In a bowl combine garlic salt, paprika, pepper, and all season salt.
• Rub the mixture into each chicken breast on both sides.
• Heat a skillet to medium heat and add olive oil.
• Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
• Place them in a sprayed 9x13 pan.
• Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
• Pour the chicken broth into the 9x13 pan.
• In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
• Pour the mixture over the chicken breasts.
• Place in oven and cook for 45 minutes or until the juices run clear.

Steps:

• In a large resealable plastic bag, combine the bread crumbs, cheese, wheat germ, garlic and seasonings. Add chicken, one piece at a time, and shake to coat. Place on a baking sheet coated with cooking spray., Bake at 375° for 20-25 minutes or until a thermometer reads 170°, turning once., Meanwhile, in a small saucepan, bring cranberry sauce to a boil. Remove from the heat; whisk in the lime juice, vinegar and mustard. Serve with chicken.

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

Steps:

• Heat oven to 350ºF.
• Spray rectangular baking pan, 13 x 9 x 2 inches, with non-stick cooking spray.
• Mix cranberry, walnuts, marmalade and horseradish.
• Place chicken in pan and top with cranberry mixture.
• Cover and bake 35 to 40 minutes or until chicken is no longer pink when cut into.