Dinner couldn't be any easier than
cranberry glazed chicken.
Serve with white or wild rice and a green vegetable.
Saute the chopped onion in a little oil.
Add the cranberry sauce, ketchup, mustard,
and brown sugar. Heat, stirring until well combined
and the cranberry sauce melts.
I always use the larger 14-oz can of whole berry sauce
and store the rest in a glass jar in the refrigerator.
Use 3-4 boneless breasts, cut into serving size
pieces if very large.
Put into a sprayed shallow casserole.
Salt and pepper the chicken and pour the sauce over.
Bake at 350 uncovered for 35-45 minutes until glazed.
You can also use cut-up chicken pieces.
Bake those a little longer, 45-50 minutes.
Cranberry Glazed Chicken
3-4 boneless chicken breasts or
1 whole chicken cut-up
1 T oil
1/4 C diced onion
8 oz can whole berry cranberry sauce
1/4 C brown sugar
1/2 C ketchup
1 T dijon mustard
In a small saucepan saute the onion in oil until tender.
Add the cranberry sauce, ketchup, mustard, and
brown sugar. Stir over low heat until
the cranberry sauce is melted and well combined.
Season the chicken with salt and pepper.
Place in a sprayed shallow casserole.
Pour the sauce over the chicken.
Bake at 350 for 35-45 minutes until glazed.
Serve over wild or white rice and add a fresh