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Cranberry Chicken

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I have been nervous all week to make this dish.  We have never had it and with such picky eaters I was worried it wouldn’t go over too well, I was even a little worried I wouldn’t like it.  Even as I popped it in the oven I still wasn’t so sure but soon enough the house smelled amazing and my fears vanished.  I pulled it out and sampled it and it was amazing for such a simple dish.  Now my pickiest eater wont eat homemade mashed potatoes, burgers, ketchup or basically anything that doesn’t come out of a can or freezer.  I tried again tonight to get her to try what we were eating, “one bite and you can spit it out if you don’t like it” I told her for what seems to be the millionth time.  She reluctantly took a tiny nibble and lo and behold she liked it and picked out a huge chicken leg for dinner.  I was so happy I could cry!!!  I figured if she liked it the rest of the picky eaters should too, and they did.  It was fabulous, I served it with rice and spooned some leftover juice over the rice…to die for.  I will admit while cleaning up and putting away the leftovers I ate another chicken leg, it is irresistible and with 4 ingredients you cant go wrong with this dinner.  Please please try this recipe, yes it sounds weird and you too might be just as hesitant as I was but one bite and you will be hooked just like we are.

Cranberry Chicken ( Adapted from Kraft Foods)

4 lb. bone-in chicken pieces (breast halves and/or thighs)


1 can  (16 oz.) cranberry sauce


1 bottle (8 oz.) KRAFT CATALINA Dressing


1 env.  onion soup mix


Tablespoon of honey


Dash of sugar



Make It


HEAT oven to 350°F.

PEEL skin off chicken

PLACE chicken in a foil lined (13×9-inch) baking dish.

MIX remaining ingredients; pour over chicken.

BAKE 50 min. or until chicken is done (165°F).

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  1. You can also try leaving out the honey and cranberry and using just the Catalina dressing, the onion soup mix and use about 3/4 jar of smuckers apricot jam. Same ides, slightly different – we call it sticky chicken!

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