Monday, October 29, 2012

Cranberry Chicken Breast

I found this recipe on the Gardenweb site yesterday and had it last night. It is such an easy one to fix and it is delicious! The recipe says you can assemble the ingredients in a freezer bag, including the chicken breasts and the day you want to bake them, just take from freezer in the morning, place in refrigerator to thaw for the day and arrange in pan and bake that night. Great for working mom's, etc. Enjoy!

Cranberry Chicken Breast

4 boneless, skinless chicken breasts
8 oz. bottle of Catalina dressing
1 envelope of dry onion soup mix
1 lb. can whole cranberry sauce
Mix together dressing, onion soup mix, and cranberry sauce.

Place in greased baking pan and bake at 350 degrees for 1 1/2 hours, uncovered.  You can also mix all of the ingredients , including chicken, and put in freezer bag and freeze until needed. On serving day, thaw completely in refrigerator, place in baking pan and bake. 

If your not a huge fan of onions, you can always cut back on the onion soup mix a little.

Saturday, October 13, 2012

30-Minute Supper


Gently poaching the chicken breasts in the simmering soup improves their flavor and keeps them tender.

16 oz. bag frozen corn, thawed
8 cups low-sodium chicken broth
1 tbs. unsalted butter
1 onion, chopped
1 celery rib, sliced thin
salt & pepper
2 boneless skinless chicken breasts , cut into 1/2 inch chunks
2 to 3 cups egg noodles (Light & Fluffy Wide Egg Noodles is the test kitchen's top-rated brand)

1. Combine 2 cups corn and 2 cups broth in a blender and puree until smooth. Melt butter in Dutch oven over medium heat. Cook onion, celery, remaining corn, and 1/2 tsp. salt until softened, 5 to 7 minutes.

2. Stir in remaining broth, chicken, noodles, and pureed corn mixture. Bring to boil, then reduce heat to medium and simmer until noodles are tender and chicken is cooked through. Season with salt & pepper.

This recipe is from the 'Cook's Country' recipes.  A good choice for this cool fall day!