Try this Cranberry Chicken recipe.
- Carbohydrate 6.49166666666667 g
- Cholesterol 136.88 mg
- Fat 21.5972333333333 g
- Fiber 0 g
- Protein 54.8132333333333 g
- Saturated Fat 3.13213333333333 g
- Serving Size 1 1 Serving (278g)
- Sodium 501.733333333333 mg
- Sugar 6.49166666666667 g
- Trans Fat 4.82046666666667 g
- Calories 450 calories
Step-by-step
- Place the chicken breasts in a glass or non-reactive baking dish.
- Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
- Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
The Science of the Braise
Marinating poultry in a mixture containing French dressing and dried onion soup introduces both vinegar and salt. The acid in the dressing breaks down exterior protein structures during the eight-hour refrigeration window. Cover the baking dish with aluminum foil rather than leaving it exposed to retain internal moisture while the oven operates at 350 degrees F. Aluminum foil traps steam, preventing the lean chicken breasts from drying out before the internal temperature reaches 165 degrees F.
Optimal Accompaniments
Sweet and acidic glazes demand neutral starches to absorb excess liquid without competing for palate space. Steamed white rice or plain buttered egg noodles serve this purpose efficiently. Avoid roasted root vegetables, which duplicate the sweetness of the cranberry sauce. Instead, incorporate steamed green beans tossed with lemon juice or a crisp green salad dressed in a sharp vinaigrette to cut through the rich fat content of the French dressing.
Handling and Storage
Cooked poultry stored in an airtight container remains safe for consumption within three to four days in a refrigerator set at 40 degrees F or lower. Leftovers benefit from gentle reheating on a stovetop over medium-low heat with a splash of water added to reconstitute the thickened sauce. Shredding chilled remnants yields a flavorful filling for sandwiches when combined with crisp lettuce on sturdy sourdough bread.
