Last week I found boneless/skinless chicken breasts at a wonderful sale price & so now have my freezer well stocked with them. Looking through my recipes I re-discovered this old favorite & we enjoyed it so much I thought I'd share.
I served the Cranberry Chicken with my old standby, Nutty Rice. WE live right in the heart of California's almond growing area & so I use them frequently in our meals. I find the toasted almonds add such a nice crunch to the delicious rice. DH tossed together a quick salad to go with the main course. We nibbled a few pieces of dark chocolate for dessert......so nice to know that the dark chocolate has health benefits!!!

CRANBERRY CHICKEN

1 envelope onion soup mix
1 (8oz.) bottle red Russian salad dressing
1 can (15oz.) whole-berry cranberry sauce
4 boneless/skinless chicken breasts

In a bowl, combine soup mix, dressing, and cranberry sauce; mix well.

Place chicken in a shallow 2 quart baking dish. Pour sauce mixture over chicken; cover with foil.

Bake at 350 degrees for 20 minutes. Uncover pan and continue baking for another 20 minutes, or until chicken juices run clear.

Serve over cooked rice with the sauce.

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NUTTY RICE

2 cups chicken broth (I use Better than Boullion brand)
1/4 tsp. salt
2 Tbsp. butter
1 cup long-grain rice
1/2 cup slivered almonds, toasted
fresh chopped parsley (for garnish)

In a medium saucepan, bring broth, salt and butter to a boil; stir in rice. Cover pan with lid and turn heat to low. Simmer rice for 25 minutes, do not peek! Turn off heat and allow rice to rest for 5-10 minutes.

Stir in the toasted almonds and serve garnished with a bit of chopped parsley if desired.

enjoy! Cali