Chicken Cranberry Bake
Yield
3 servingsPrep
15 minCook
55 minReady
70 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
chicken breasts
|
*
|
| ½ | cup |
onions
|
|
| 1 | teaspoon |
vegetable oil
|
|
| 1 | cup |
ketchup
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
orange zest
grated |
|
| 1 ½ | cups |
cranberries
fresh or frozen |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | large |
chicken breasts
|
*
|
| 118 | ml |
onions
|
|
| 5 | ml |
vegetable oil
|
|
| 237 | ml |
ketchup
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
orange zest
grated |
|
| 355 | ml |
cranberries
fresh or frozen |
|
Directions
Heat oven to 400 degrees Grease 13x9 inch baking dish . Place chicken breast halves in greased dish. Bake at 400 for 25 min. Meanwhile, in medium skillet over medium heat, cook and stir onion in hot oil until tender. Add ketchup brown sugar and orange peel; blend until brown sugar is dissolved. Stir in cranberries. Spoon over partially baked chicken breasts. Bake an additional 20 min or until chicken is tender.
