Although we often use boneless chicken breasts in our recipes, purchasing "bone-in" chicken has its benefits as well. It's a good choice when baking-the bones make the meat more flavorful and moist.
More From Oxmoor House
- Calories: 378
- Fat: 3.1g
- Saturated fat: 1.0g
- Protein: 40.1g
- Carbohydrate: 46.5g
- Cholesterol: 101mg
- Iron: 1.6mg
- Sodium: 689mg
- Calories from fat: 7%
- Fiber: 1.9g
- Calcium: 24mg
- 4 (8-ounce) skinless, bone-in chicken breasts
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Cooking spray
- 1 (16-ounce) can whole-berry cranberry sauce
- 1 teaspoon grated orange rind
- 1/4 cup fresh orange juice
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon fresh lemon juice
- 1 teaspoon butter, melted
- 2 teaspoons cornstarch
- Preheat oven to 350°.
- Sprinkle chicken evenly with salt and pepper; coat with cooking spray.
- Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, meat side down, to pan; cook 5 minutes or until browned. Transfer chicken to a 13 x 9- inch baking dish coated with cooking spray.
- Combine cranberry sauce and next 5 ingredients in a small bowl, stirring until blended. Pour evenly over chicken. Cover and bake at 350° for 30 minutes. Uncover and bake an additional 30 minutes or until chicken is done. Transfer chicken to a serving platter, reserving drippings; keep warm.
- Whisk together drippings and cornstarch in a small saucepan. Bring to a boil over medium-high heat; cook 1 minute or until slightly thick. Serve over chicken.
Only you will be able to view, print, and edit this note.Add Note