Popular ingredients, lower cost meal, a lot of flavor, satisfying
Disadvantages:
Skinless chicken bakes drier than with skin
Recommend to potential buyers:
yes
Full review
Here's a recipe I happened upon when I was really in the mood for Holiday flavor without the Holiday. I've seen many variations of this same recipe, many calling for French dressing as well as the other items, but I did without it. I also added the stuffing to please my mother who is not a chicken fan. It turned out quite well. If you'd prefer, you can make the stuffing separately and bake only the chicken or you can make the chicken in the crockpot and not in the oven. It's fairly flexible.
Ingredients
* 2 chicken breasts (bone-in or out, with skin or without) * 1 regular sized box of stovetop-style chicken stuffing (or cornbread stuffing) * 1/2 can cranberry sauce (jellied or whole) * 1/4 cup orange juice * 1 pkg onion soup mix * 1 pkg chicken gravy (or a jar of chicken gravy)
Directions
1. Prepare the stuffing mix to have ready. 2. Prepare the breasts (rinsing, skinning them if you want, de-boning them if not already de-boned) and season them with salt and pepper. If they are large breasts, cut a pocket into the large side and stuff some dressing in them, placing them in a casserole dish (square or oblong). 3. Place the rest of the stuffing around the breasts in the casserole/baking dish. 4. Take 1/2 can of cranberry sauce and mix well with the orange juice and the onion soup mix. 5. Pour this gently over the breasts. Don't worry about run-off - it will help flavor the stuffing. 6. Mix the gravy mix with cold water and pour it over the stuffing evenly (likewise with the jarred gravy if you use that). 7. You might want to put some aluminum foil over the stuffing at each end to prevent too much overbaking against the sides of the pan. 8. Place casserole/baking dish in a 350 oven (400 if you want to cook a few minutes faster - but watch that it doesn't overcook) for 40-50 minutes.
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