Low-Fat Cranberry Chicken Recipe
If Thanksgiving passes and you mourn the one week you get to indulge in cranberries, never fear! Here is a recipe you can make year round to satisfy your cranberry craving.
Depending on how many people you'll be serving, the first amount listed will feed 2-3 people, the second 4-6 people.
2 to 6 chicken breasts
1 or 2 cans of whole cranberries
1/2 cup to 1 cup of Trader Joe's Cranberry, Walnut and Gorgonzola OR Rasperry Vinagrette (The TJ's dressing makes for a richer sauce but not everyone has a Trader Joe's...sadly)
1/2 to 1 cup Candied Walnuts or Pecans
1/4 to 1/2 cup Gorgonzola cheese
What you do
Preheat the oven to 350 degrees
Mix the cranberries with the salad dressing, place the chicken in the pan, and pour the cranberry mix over the chicken. Place in the oven and bake for 40 minutes or until chicken is cooked through (no longer pink in the middle).
Remove and add walnuts and goronzola cheese on the top. Return to the oven and bake for 5-10 more minutes, until the cheese is slightly melted.
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