Oven-Fried Chicken with Cranberry Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
This tender dish pairs a crisp coating of herbs and breadcrumbs with sweet-tart cranberries, creating a lean and satisfying entree. Donna Noel - Gray, Maine Ingredients:
1/2 cup dry bread crumbs |
2 tablespoons grated parmesan cheese |
2 tablespoons toasted wheat germ |
2 garlic cloves, minced |
1/2 teaspoon paprika |
1/4 teaspoon each dried oregano, thyme and rosemary, crushed |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
sauce: |
1 cup jellied cranberry sauce |
2 tablespoons lime juice |
1 tablespoon balsamic vinegar |
1-1/2 teaspoons dijon mustard |
Directions:
1. In a large resealable plastic bag, combine the bread crumbs, cheese, wheat germ, garlic and seasonings. Add chicken, one piece at a time, and shake to coat. Place on a baking sheet coated with cooking spray.
2. Bake at 375° for 20-25 minutes or until a meat thermometer reads 170°, turning once.
3. Meanwhile, in a small saucepan, bring cranberry sauce to a boil. Remove from the heat; whisk in the lime juice, vinegar and mustard. Serve with chicken. Yield: 4 servings (1 cup sauce).
|
|