Thursday, April 19, 2012

Gluten Free Cranberry Chicken and a Couple Kitchen Hints

3 Ingredient Cranberry Chicken

This recipe is so easy and so yummy.  Best of all, it uses ingredients you probably already have in your pantry.

3 Ingredient Cranberry Chicken
4 - 6 boneless, skinless chicken breasts
1 (14 oz.) can cranberry sauce
1 (1 oz.) envelope dry onion soup mix, check label for gluten

Preheat oven to 350F.  Spray the inside of a baking dish with non-stick.  Use the size that fits your quantity of chicken just right.  13x9" for 6, 8x8" for 4 breasts.  You don't want the sauce to burn, which it will if the dish is too big.

Put chicken breasts in a single layer in dish.

Combine cranberry sauce and onion soup mix; pour over chicken.

Cover and put in oven.  Bake 25 minutes, remove cover and bake an additional 10-15 minutes or until the temperature in the center is 160F (stick it in horizontally).  Let stand 10 minutes before serving. 

Good served with rice to soak up all that yummy sauce.  We had potatoes that looked like tennis balls.  My food styling could use a little help.  Next time, I'll remember to cut open the potato and add butter before taking the picture.

A Couple of Kitchen Hints
Remove seeds with a gravy ladle or ice cream scoop

One scoop and almost all the seeds are out.

Contain messes by putting your cutting board in a rimmed baking sheet
The cutting board in a baking sheet hint will come in very handy come summer.  Think watermelon, tomatoes and other juicy fruits.  No more juice running across the counter and dripping onto the floor!  I use it every time I can tomatoes.

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