Cranberry Baked Chicken Breasts

Recipe from

Oxmoor House


2 medium onions, chopped
2 cloves garlic, minced
1 tablespoon butter or margarine, melted
1 (16-ounce) can jellied cranberry sauce
1 (8-ounce) bottle commercial French salad dressing
6 whole chicken breasts, split


Sauté onion and garlic in butter in a heavy saucepan until onion is tender. Combine cranberry sauce, dressing, and sautéed vegetables in a large mixing bowl; stir well.

Place chicken breast halves in a well-greased 13- x 9- x 2-inch baking dish. Pour sauce over chicken. Bake, uncovered, at 400° for 1 hour and 20 minutes or until sauce is bubbly.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1983
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