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
- 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
- Preheat oven to 350°.
- Peel potato and slice thin. Place evenly in a 8x8 baking dish sprayed with non-stick spray.
- 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.
- Place chicken breasts on top of potatoes.
- Combine all other ingredients and pour over chicken.
- Bake uncovered for 50-60 minutes until chicken is done and potatoes are tender.
- Note: Optional: Sprinkle sweet potato with EVOO and roast in oven sprinkled prior to layering in 8x8.
I was surprised how much I liked this recipe. I want to make it again next week! The sweet-tart cranberries and the punch of the onion soup mix and white pepper were perfect.
Incredibly easy and very tasty. I doubled the recipe except for the dry onion soup mix -- I couldn't find the low sodium version and and wanted to cut back on the sodium. I roasted the sweet potato first and then used a meat thermometer to be sure of the cook time. It did cook in an hour and everything was moist and delicious. I suspect this would be especially good with turkey breast, too. Thanks for such an easy and flavorful recipe! (Addendum: I just discovered that this only gets better when it's time for leftovers. This dish is like a healthier and faster version of Thanksgiving dinner, given the ingredients. Next time I may make some stuffing to go along with it...)
I hate sweet potatoes and made this recipe hoping that all the flavors in this would camouflage the taste of the potatoes and be tasty at the same time. It did just that and was differently delicious. Great recipe!