Boneless Chicken Breast In Cranberry Walnut And Pipian Sauce Recipes

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CHICKEN WITH CRANBERRY SAUCE



Chicken With Cranberry Sauce image

This easy, tangy cranberry chicken recipe has just four ingredients and is perfect for busy weeknights, especially during the fall or winter.

Provided by Stephanie Gallagher

Categories     Dinner     Entree

Time 50m

Yield 6

Number Of Ingredients 4

6 boneless skinless chicken breasts
1 (1-ounce) envelope dried French onion soup mix
1 (16-ounce) can cranberry sauce
1 cup Catalina salad dressing

Steps:

  • Preheat the oven to 350 F. Spray a 9 x 13 baking dish with cooking spray.
  • Place the chicken breasts in baking dish. Sprinkle French onion soup mix evenly over chicken breasts.
  • In a medium bowl, whisk together cranberry sauce and salad dressing. Pour over the chicken breasts.
  • Bake for 45 minutes or until the chicken is cooked through.

Nutrition Facts : Calories 482 kcal, Carbohydrate 53 g, Cholesterol 102 mg, Fiber 2 g, Protein 39 g, SaturatedFat 3 g, Sodium 1074 mg, Sugar 41 g, Fat 12 g, ServingSize Serves 6, UnsaturatedFat 0 g

CRANBERRY CHICKEN I



Cranberry Chicken I image

This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.

Provided by Heather

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 9h30m

Yield 6

Number Of Ingredients 4

6 skinless, boneless chicken breasts
1 ½ (1 ounce) packages dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing

Steps:

  • 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.

Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g

DUMP-AND-BAKE CRANBERRY CHICKEN



Dump-and-Bake Cranberry Chicken image

This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!

Provided by Blair Lonergan

Categories     Dinner

Time 55m

Number Of Ingredients 5

4 boneless, skinless chicken breasts (about 3 lbs. total)
8 ounces (about 1 cup) French, Russian or Catalina salad dressing
1 (14 ounce) can whole berry cranberry sauce
1 (1 ounce) packet dry onion soup mix seasoning
Zest from ½ of an orange

Steps:

  • Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
  • Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
  • Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 543.6 kcal, Carbohydrate 37.9 g, Protein 52.5 g, Fat 18.9 g, SaturatedFat 2.8 g, Cholesterol 132 mg, Sodium 775.8 mg, Fiber 1.3 g, Sugar 28.9 g

CRANBERRY SAUCE CHICKEN I



Cranberry Sauce Chicken I image

Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice.

Provided by phaylock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 12

Number Of Ingredients 6

12 skinless, boneless chicken breast halves
1 ¼ cups cranberry sauce
1 packet dry onion soup mix
½ cup French-style salad dressing
1 teaspoon white sugar
1 pinch ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
  • Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 232 calories, Carbohydrate 15.4 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1 g, Sodium 433.1 mg, Sugar 13.1 g

BONELESS CHICKEN BREAST IN CRANBERRY, WALNUT, AND PIPIAN SAUCE



Boneless Chicken Breast in Cranberry, Walnut, and Pipian Sauce image

Provided by Food Network

Categories     main-dish

Time 4h30m

Yield 6 to 8 servings

Number Of Ingredients 20

6 to 8 boneless chicken breasts
2 onions, sliced
5 garlic cloves, smashed
2 bay leaves
Salt
Cranberry, Walnut, and Pipian Sauce, recipe follows
4 ounces olive oil
10 garlic cloves
5 shallots, chopped
1 large onion, chopped
1 large tomato, chopped
8 ounces cranberries
7 ounces chopped walnuts
4 dried ancho chiles
4 dried pasilla chiles
6 ounces pumpkin seeds
5 dried chiles de arbol
6 ounces sesame seeds, roasted
1 1/2 Mexican chocolate tablets
Salt and freshly ground black pepper

Steps:

  • Put the chicken breasts in a large, deep saute pan with onion, garlic, bay leaves, and salt. Pour just enough water to cover the chicken into the pan, bring to a boil, and boil until chicken is fully cooked through.
  • To serve, slice each chicken breast into 3 or 4 pieces. Ladle some of the Cranberry, Walnut, and Pipian Sauce onto each serving plate and top with the sliced chicken breast. Garnish with fresh herbs, if desired.
  • Preheat the oven to 165 degrees F.
  • On a baking sheet, mix together all ingredients except the sesame seeds, Mexican chocolate, and salt and pepper. Roast in the oven for 2 hours. (The sesame seeds should be roasted separately.)
  • Put all roasted ingredients, plus the sesame seeds, into a blender. Blend until smooth and then strain. Transfer the sauce to a medium saucepan and boil for 1 hour.
  • Add the chocolate tablets, season, to taste, with salt and pepper, and continue boiling for an additional 30 minutes. This sauce also goes very well with fish.

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