It's Autumn, folks. (Well, in some places, anyway.) That means it's time for delicious autumny things for dinner. Lucky for you, I have just the ticket. It's one of my very favorite recipes for this time of year, and 3 out of 4 Monson children even agree it's one of the best chicken dishes ever. (I'll not mention Alexa, who is on a chicken strike of sorts these days. Or maybe it's just a dinner strike in general.)
It's easy. It's cheap. It's yummy. Heck, it meets all of my criteria for dinner, anyway. If you trust me at all, you will give it a try.
Autumn Chicken
5-6 boneless/skinless chicken breast halves
1 can whole-berry cranberry sauce
3 T brown sugar
3 T soy sauce
1-2 T lemon juice
3/4 tsp ground mustard
3/4 tsp ground ginger
1 tsp minced garlic
In a non-stick skillet coated with non-stick cooking spray, brown chicken on both sides. Place in a baking dish coated with non-stick cooking spray. Combine the remaining ingredients; pour over chicken. Cover and bake at 350 for 25-30 min.
Serve this bad boy with some rolls and mashed potatoes, and it's like a Thanksgiving party in your mouth.
Only without the hassle of cooking all day.
And without the relatives.
You're welcome.
Um, cranberry sauce in the shape of a can is the only good kind.
ReplyDeleteIt's still in the shape of a can...ish. (Plus I've tried the recipe with both and this one is WAY better.)
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