Cranberry Pineapple Chicken Breasts

Submitted by lesliecoy

"I had just a little of my Cranberry Orange Relish Recipe # 195972 and some pineapple so went looking RecipeZaar for a recipe -special thanks to Recipe # 196234 for Sweet and Spicy Chicken Delight Recipe and Recipe #178209 for the Oil-Free French Dressing - I had to sort of combine all the recipes and figure it out - will post how it turns out!But for now I need the nutrition breakdown! Post Dinner Note:This turned out REALLY GOOD! Husband said he wanted it again!"

 

• Ready In: 1hr 30mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 (40 ounce) package boneless skinless chicken breasts (6 to 8 breasts)
• 1 (1 1/4 ounce) package onion soup mix
• 5 ounces whole berry cranberry sauce
• 10 ounces fresh pineapple, crushed
• 3 tablespoons Splenda brown sugar blend
• 1⁄4 cup red wine vinegar
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon Splenda sugar substitute
• 2 tablespoons water
• salt and pepper

directions

1. Preheat over to 350 degrees.
2. Combine vinegar, mustard, splenda, water and salt and pepper in a ziplock bag, mix well.
3. Add to the bag the brown sugar, pineapple, cranberry sauce and onion soup mix.
4. Add chicken breasts to bag and shake until all pieces are covered with sauce.
5. Empty bag into a 9 x 12 casserole, cover and place in 350 degree oven. Cook covered for 25 minutes, then uncover and cook until done and juices run clear.
6. Remove the chicken breasts from the casserole when they are done and place on serving platter, cover with foil to keep warm.
7. In a small saucepan,reduce the juices.
8. Pour reduced juices over the meat, and serve with oriental style rice and vegetables.

Reviews

[Cleokitty80]

I made this recipe, and did not care for it. I would not make again.