The Pioneer Woman Tasty Kitchen
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Cranberry Orange Chicken

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Level: Easy

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Description

Cranberry Orange Chicken breasts baked and served with a Quinoa and Brown Rice Pilaf for a meal that’s quick, colorful and full of flavor and nutrition.

Spring is in the air and I always start thinking about fruit and lighter meals this time of year with the warm summer days approaching. Oranges, cranberries and chicken just seem to go together.

Ingredients

  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 whole Orange, Halved And Sliced
  • ½ cups Dried Cranberries
  • ½ cups Pearl Onions
  • 1 bottle (8 Oz. Size) Maple Grove Farms Of Vermont, Fat Free Cranberry Vinaigrette

Preparation

Does it get any simpler?

Place cleaned chicken breasts in a baking dish. Place sliced oranges on top of each breast. Put cranberries and onions in the pan and pour vinaigrette over everything.

Cover pan with foil and bake in a 350ºF oven for 45 minutes to an 1 hour.

Note: Serve chicken with sauce spooned over. I serve this with Quinoa and Brown Rice Pilaf.

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