Cranberry Chicken

Here’s a delicious recipe from the new Zion Cookbook, courtesy Diane Downing. Tami Frese contributed a crockpot version which I’ll have to try soon. The ingredients seemed an odd combination, but coming from these accomplished chefs, I knew the end results would be great. And they were! Pair this dish with brown rice and green vegetables for a complete meal.

6 boneless, skinless chicken breasts

Garlic salt and pepper, to taste

1 can whole cranberry sauce

1 C Dorothy Lynch salad dressing

1 packet dry onion soup mix

Grease a 9×13″ pan. Place chicken on the bottom of the pan and season with s&p. Combine cranberry sauce, Dorothy Lynch and onion soup mix; pour over chicken. Cover and bake at 350 for 1 to 1.5 hours. Remove foil halfway through cooking time.


One Response

  1. I made a crockpot roast a while back with similar ingredients, and I thought the same thing at first–kind of a weird combination. (Although I don’t think the recipe had the dorothy lynch in it.) But it was really good.

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