We’re almost out of left overs in our house – which is great! All that seemed to be left is the cranberry sauce I had made. I used home canned cranberry sauce this year and would just hate to see it go to waste. I reach far back into my brain for this one – I didn’t just want anything. And after a night at work it came to me – let’s make it another meal! Mix, spread and bake it’s that easy!
Ingredients:
- 1 lb Boneless Skinless Chicken Breasts
- 1 cup Cranberry Sauce – You can use store canned or jelly too!
- 2 TbspOnion Soup Mix (or 1 packet store bought)
- 1 tsp fresh ground pepper
- 2 Tbsp Balsamic Vinegar
Directions:
- Preheat your oven to 350 degrees.
- In a medium bowl mix together your cranberry sauce, onion soup mix, pepper and balsamic vinegar. Stir until smooth.
- Place your chicken in a 13 x 9 baking dish. Spread your cranberry mixture on the top of each. Flip over and repeat. Be sure that your chicken is well coated.
- Bake for 1 hour.
- Serve over rice or potatoes!
For this recipe I used my Good Cook Red Ceramic Baking Dish. It was easy to use and clean up – and of course it’s one of my favorite dishes since it’s a bright red!
Still not sure what to do with your left overs? Check out 101 Leftover Recipes on the Good Cook blog!
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