Cranberry Orange Chicken

This is a variation of a Cranberry Chicken recipe that turned out scrumptious.  I have to say, it wasn’t the prettiest dish to photograph.  It’s one of those really tasty, but kinda ugly dishes.  I gave it my best shot, because we all thought is was worthy of the blog.  I love the blend of cranberry and orange flavors.  The tangy flavor of the onion soup mix goes great with the sweet and tart flavors of the marmalade and cranberry sauce.  I recommend serving the chicken over a bed of brown rice.  The rice soaks up all the sauce and tastes amazing.  Enjoy~

Cranberry Orange Chicken

6 boneless, skinless chicken breasts
1 9oz jar cranberry sauce (such as R.W. Knudsen)
8oz fruit based orange marmalade (such as Simply Fruit)
zest of one orange
2 envelopes dried onion soup mix
1/4 cup dried cranberries (soak in orange juice for about 30 minutes and drain before adding to dish)

Arrange chicken breasts in a 9×13 baking dish.  Mix all ingredients together and pour over chicken.  Cover with foil and bake at 350 degrees for 30 minutes.  Remove foil and bake for 15 minutes more.

Makes 6 servings.

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