When I was talking to Pattie the other night, (before remoting into her system and fixing her email) she said she had found a really great recipe for Cranberry Chicken. This is how she explained the recipe to me.
“I’m going to tell you what’s in it. And I don’t want you to say anything. I just want you to stop for a second. Think about it. Digest it. And then tell me what you think. It’s a bottle of Catalina (8oz) dressing, a can of whole cranberry, cranberry sauce and a packet of dry Onion Soup Mix. Poured over baked chicken.”
I couldn’t fathom it. “Tell me again”, I said. She did. It sounded crazy. But she said it was delicious.
Being one to try anything that only has three ingredients and minimal prep, we tried it. And it wasn’t bad. Not at all. It was a little bit strong on the onion and not something that I would serve at a dinner party… but for a Thursday night, oh crap, what are we doing for dinner… it was damn good.
I actually Googled the recipe before we made it and found a similar recipe that uses the onion soup mix, a jar of apricot preserves and Catalina dressing that sounded even better, but we’ll have to save that one for another night. Maybe a Wednesday.
If you are feeling brave, here is the recipe.
1 can of Whole Cranberry, Cranberry Sauce
8 oz of Catalina dressing
1 Packet of dry Onion Soup Mix
Mix ingredients together and lay 4-6 breasts of chicken in a glass baking dish, (that has been first sprayed with non stick cooking spray… or you could get a little crazy and use butter)
Dump sauce over the top. Bake uncovered at 350 for an hour or until you get that feeling that if you don’t take it out RIGHT NOW you might have to order pizza. Email me to let me know what you thought.
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