Friday, February 16, 2018
chef joe's cranberry orange chicken
Cranberry sauce, onion soup mix, French dressing, and orange juice make a wonderful sauce for the chicken in this casserole recipe.
Prep Time: 20 mins
Nonstick cooking spray
10 skinless, boneless chicken breast halves
1 16 ounce/450ml can whole cranberry sauce
1 cup bottled French salad dressing
1/2 cup orange juice
1 envelope onion soup mix (1/2 of 2-ounce package)
1/2 teaspoon seasoned salt
Hot cooked brown rice
Orange wedges (optional)
1. Lightly coat a 13x9x2-inch (3-quart rectangular) baking dish with nonstick cooking spray. Arrange chicken in bottom of prepared baking dish; set aside.
2. In a medium bowl, combine cranberry sauce, salad dressing, orange juice, onion soup mix and seasoned salt. Evenly pour over chicken breasts. Cover and chill in the refrigerator for at least 8 hours or overnight.
3. Bake, uncovered, in a 350 degrees oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees). Serve with hot cooked brown rice. If you like, garnish with orange wedges. Makes 10 servings.
Per Serving: cal. (kcal) 503, Fat, total (g) 14, chol. (mg) 105, sat. fat (g) 2, carb. (g) 47, Monosaturated fat (g) 3, Polyunsaturated fat (g) 6, fiber (g) 2, sugar (g) 16, pro. (g) 44, vit. A (IU) 146, vit. C (mg) 8, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 17, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 12, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 655, Potassium (mg) 490, calcium (mg) 40, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet