Sunday, November 29, 2009

Cranberry Chicken

Hope you all had a wonderful Thanksgiving!
We spent ours at the in-laws and needed to do something with our leftover cranberry sauce, so I made them this yummy recipe.  I found it in the Kraft Food magazine and it is so good.

6 boneless, skinless chicken breasts
1 can whole cranberry sauce or make your own
1 package dry onion soup mix
2 c. Catalina dressing
Pecans, optional

* Preheat oven to 350 degrees.  In 9x13 pan, place chicken.  Spread cranberry sauce over chicken,  Sprinkle dry onion soup mix and pecans (if desired) over that.  Pour Catalina dressing all over that.  Cover with tin foil and bake for 1 hour.  It is great served over rice.
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