A first-prize entry in the Eagle River Cranberry Fest bake-off is a dinner winner from Eagle Rivers Catherine Snedden. Its easy, colorful and pleasantly tart.
1. In a bowl, combine cranberry sauce, salad dressing and soup mix. Rinse chicken; pat dry with paper towels. Remove and discard skin, if desired. Arrange pieces in one layer in a 13x9x2-inch baking dish. Pour cranberry mixture over chicken pieces. Cover and chill the chicken mixture in the refrigerator for several hours or overnight.
2. Bake the chicken mixture, uncovered, in a 300F oven about 1 1/2 hours or till the chicken is done, stirring glaze and spooning over chicken once or twice. Serve the chicken and glaze on a platter with hot, coooked rice, if desired. Garnish the chicken with fresh rosemary, if desired.
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|Serving Size: 1 Serving (458g)|
|Recipe Makes: 4|
|Calories from Fat: 513 (58%)|
|Amt Per Serving||% DV|
|Total Fat 57g||76 %|
|Saturated Fat 13.4g||67 %|
|Monounsaturated Fat 20.8g|
|Polyunsanturated Fat 17.4g|
|Cholesterol 210mg||65 %|
|Sodium 1537.3mg||53 %|
|Potassium 791.6mg||21 %|
|Total Carbohydrate 37.9g||11 %|
|Dietary Fiber 6.2g||25 %|
|Sugars, other 31.7g|
|Protein 53.6g||77 %|
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Calories per serving: 881
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