Place the rice and seasoning mix in the bottom of a 9x13 pan. Arrange the chicken on top of the rice. Melt the butter and mix it with the worchestershire sauce and cranberry sauce. Pour the sauce mixture over the top of the chicken (I also add a can of chicken broth/box of rice to the pan before before pouring the cranberry sauce on top). Bake in a 350 degree oven for 30-60 minutes until the chicken is done (time will depend on how big the breasts are and whether or not you flattened them).
Sunday, October 22, 2006
Aunt Jean's Cranberry Chicken
My great-aunt Jean, Grandma Canfield's sister, has made this chicken recipe for years. It's the ace in the hole she pulls out whenever she needs to entertain but just doesn't want to spend the time making something difficult. The appeal to this dish is tri-fold. First, it requires minimal preparation. Second, it dirties very few dishes. Third, it's delicious and so simple that you're never suprised by varied outcomes. It will always taste and look lovely. 6 chicken breast halves (you can pound them flat and roll them into little square bundles if you're so inclined) 2 Tbsp butter 1 can whole berry cranberry sauce 2 Tbsp Worchestershire sauce 1-2 boxes Uncle Ben's Long Grain and Wild Rice Mix chicken broth