Cranberry Baked Chicken Breasts
- 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.
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