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.
4 (8-ounce) skinless, bone-in chicken breasts
1/4 teaspoon salt
1/4 teaspoon pepper
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
How to Make It
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.
Oxmoor House Healthy Eating Collection
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