Monday, November 26, 2007

Cranberry Chicken

(split in to two meals)
1 can whole berry cranberry sauce
1 8 oz. bottle french dressing
1 pkg. dried onion soup mix
4-8 boneless/skinless chicken breasts OR 10 blsl chicken thighs

Combine the cranberry sauce, dressing, and soup mix. Put into a freezer bag with the chicken and freeze and label.

Defrost overnight, put in pan and bake for about an hour @ 350 degrees

NOTES: This was REALLY good. It cooked up as a great sauce. Served with brown rice and a bunch of vegetables (carrots, cabbage and zucchini).

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