Ingredients
4chicken breast,halves, skinless boneless
1½cupsCatalina salad dressing
½tsporange zest,grated
1ozdry onion soup mix,(1 package)
16ozjellied cranberry sauce,(1 can)
½cupsun dried tomatoes,packed in oil, drained and cut into thin matchsticks
1tbspgarlic,minced
freshly ground black pepper,to taste
Preparation
Preheat the oven to 350 degrees F. Spray an 8×11-inch baking dish with cooking spray.
Place the chicken breasts in a single layer into the baking dish. Mix the Catalina dressing and orange zest in a bowl, and pour all over the chicken, coating the meat completely.
Sprinkle the packet of onion soup mix evenly over the chicken.
Open the can of cranberry sauce, and stir it with a fork to break it apart into a slightly chunky consistency.
Spoon the cranberry sauce over the chicken breasts, and sprinkle with sun-dried tomato pieces, garlic, and black pepper. Cover the dish with foil, then cut a small vent on top of foil for steam.
Bake in the oven for 15 minute. Remove the foil, then bake an additional 25 to 30 minutes, basting occasionally with pan juices and dressing.
When done, the chicken meat will no longer be pink inside and the juices will run clear. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F.
Serve and enjoy.
