Cranberry-orange Chicken Bake
Have a few extra chicken breasts on hand? Are you feeding more than four? There is sauce for up to six boneless, skinless chicken breasts in this recipe (and plenty of room in the baking dish, too).
Yield: 4 Ready in 30 minutes
8 people trying soon
Verified by stevemur
|4 boneless, skinless chicken breasts; (6 to 8 ounces each), trimmed|
|Table salt and ground black pepper|
|1 16-oz canwhole berry cranberry sauce|
|1/2 cupOrange juice|
|1 tablespoonCider vinegar|
|1 tablespoonSoy sauce|
|2 teaspoonsCurry powder|
|1 teaspoonTabasco sauce|
|1/3 cupalmonds; sliced|
Cranberry-orange Chicken Bake Preparation
1. Adjust an oven rack to the upper position and heat the oven to 450 degrees. Pat the chicken dry with paper towels, then season with salt and pepper. Lay the chicken in a 9 by 13-inch baking dish coated lightly with vegetable oil spray.
2. Whisk the cranberry sauce, orange juice, honey, vinegar, soy sauce, curry powder, and Tabasco together in a medium saucepan over medium-high heat. Simmer, whisking often, until the mixture has thickened, about 8 minutes.
3. Quickly dissolve the cornstarch in the water, then whisk into the honey mixture. Pour the cranberry sauce over the chicken, then sprinkle with the almonds. Bake until the chicken registers 160 degrees on an instant-read thermometer, 15 to 18 minutes.
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Cranberry-orange Chicken Bake Reviews
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