Okay. I wasn’t sure about this one, but I figured it was worth a shot.
5-6 boneless skinless chicken breasts
1 can cranberry jelly
1 pack onion soup mix
8 oz bottle italian dressing
Preheat the oven to 350. and pour yourself a glass of wine.
Place chicken in a rectangular baking dish.
De-can the cranberry jelly into a bowl and marvel at its ability to tower over the bowl while quivering as if it’s going to collapse. Once you’ve become un-hypnotized, mash the jelly and spread over the chicken. Sprinkle the onion soup mix on top of the cranberry jelly and top with the Italian dressing. Toss in the oven and bake, uncovered, for 30-40 minutes.
Despite my misgivings, this turned out to be damn tasty and it made my kitchen smell like autumn. I think that the next time I try this, I may substitute a balsamic vinagrette for the Italian dressing and chopped fresh onions and herbs for the onion soup mix.
Filed in: Entrees • Poultry • ◊ Permalink