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Ingredients
- 2 1/2 pounds boneless, skinless chicken breast
- 1 can (15 oz) whole cranberry sauce
- 1 cup tangy bacon catalina dressing or tomato
- bacon dressing
- 1 envelop dried onion soup mix
- 6 ounces Swiss cheese (slices or shredded)
- Toasted buns or cooked rice (not included in nutrition analysis)
Details
Adapted from utahdairycouncil.com
Preparation
Step 1
Turn oven on to 350 degrees. Spray baking pan* with non-stick spray; place chicken in prepared pan and cut each chicken breast into 2-3 pieces. Combine cranberry sauce, dressing and soup mix; spread over chicken. Place in heating oven and bake 40-50 minutes or until chicken is cooked through (internal temperature reaches165 degrees).
Fork shred chicken, mix with sauce and serve on toasted buns with a slice of Swiss cheese. Alternate serving idea, serve chicken pieces over cooked rice, garnished with shredded cheese.
Notes:
Very fast recipe to prepare. While chicken is cooking, help kids with homework, finish up that last minute project or take a little ‘me' time. Recipe serves 8, go to www.utahdairycouncil.com for nutrition analysis.
*Cooking chicken in a large pan (sheet cake pan) will produce a more barbecued chicken; place chicken in one 9x13 pan and cover during cooking will produce more sauce.
Sodium is high in this recipe due to bottled dressing and the onion soup mix. As a general rule of thumb, consume approximately 1/3 daily nutrients at each meal. Pair this dish with lower sodium foods. To reduce sodium in the recipe look for a reduced sodium dressing (which may not be available) and/or reduce the amount of sodium by cutting the onion soup mix to 1/2 envelop.
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