4-6 Chicken breasts (we used frozen)
1 can of cranberry sauce (the kind that has the whole cranberries in it)
1/2 c. of salad dressing: french/catalina/western (decrease dressing to 1/3 c for a healthier version or to add more sweetness increase to 1 c)
1 pkg GF dry onion soup mix (optional).
Mix together salad dressing, cranberry sauce & onion soup mix (if you're using it). Place chicken breasts into 6x13 glass baking pan and pour sauce mixture over top. Bake at 350 degrees until chicken reaches an internal temperature of 170+ degrees. Using our medium sized frozen chicken breasts (not thawed) cooking time was about an hour and 20 minutes in our gas oven. Many recipes are similar to this but suggest marinating overnight. I am sure that would give splendid results, but frankly, I very rarely think about the next day's supper- I take it one day at a time! ****If you have leftover sauce, refrigerate it and add it to cooked ground beef the next day for a savory treat (we ate it as dip with corn chips).
1 medium onion, chopped finely
2 chicken bullion cubes (or 2 tsp. granules), GF/dairy free
6 chicken breasts
1 can cranberry sauce with whole cranberries
oil for pan
Saute the onion in the oiled pan until translucent. Add chicken, 1/2 cup water and chicken bullion; stir. Cover & cook until chicken is almost done. (If you need to add a bit more water to keep your pan from drying out do so, but if there is still a considerable amount of water in the pan when your chicken is fully cooked, let it cook down before adding cranberry sauce so it doesn't thin your sauce too much.) Stir in cranberry sauce as chicken finishes cooking uncovered for last 5-10 minutes, mixing it well with the onions and making sure it is heated through before serving.