Cranberry Chicken With Sweet Potatoes |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a wonderful dinner to serve family or friends. Great around the holidays or any ol' time of year. Serve with / over buttered noodles Ingredients:
1 lb sweet potato, peeled and sliced very thin |
4 boneless skinless chicken breast halves |
1 (16 ounce) can whole berry cranberry sauce |
1/4 cup olive oil, divided, enough to coat potatoes & some for mixture |
1/2 teaspoon ground ginger (*i use more) |
1/2 teaspoon salt (optional) |
1/4 teaspoon white pepper, adds a bit of heat |
0.5 (1 ounce) envelope dry onion soup mix, low sodium version |
Directions:
1. Preheat oven to 350°.
2. Peel potato and slice thin. Place evenly in a 8x8 baking dish sprayed with non-stick spray.
3. Alternately, you can slice potatoes, drizzle with EVOO' and roast them ona baking sheet at 400° until slightly tender before lining the 8x8 baking dish with them and placing chicken over.
4. Place chicken breasts on top of potatoes.
5. Combine all other ingredients and pour over chicken.
6. Bake uncovered for 50-60 minutes until chicken is done and potatoes are tender.
7. Note: Optional: Sprinkle sweet potato with EVOO and roast in oven sprinkled prior to layering in 8x8.
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