Sunday, March 20, 2011
Teriyaki Cranberry Chicken
I went back through all my old pictures of food that I have yet to blog about. And I couldn't believe that I'd never posted this recipe. It is so delicious! And so easy! What could be better than that? I like doing it with boneless/skinless chicken thighs as it makes for a really moist and flavorful dish. My kids literally devoured this the first time I made it and requested it be made again...soon. I kind of have dinner A.D.D and rarely make a dish more than once in a month. Often I will go months before repeating a recipe. I just like to try new things and rotate through all the ones we love (which there are quite a few of). However, I made this recipe again within a couple of weeks of making it because we liked it so much. It really is very flavorful with the teriyaki and then the cranberry adding just the right amount of sweetness. Don't be fooled by the small amount of ingredients--it is delicious!
Teriyaki-Cranberry Chicken from Debbie Nydegger
4-6 chicken breasts (I use 6-8 chicken thighs)
1 (16oz) can cranberry sauce
1 C. teriyaki sauce (Yoshida's brand works great)
Place chicken in lightly greased 9x13inch pan. Mix cranberry sauce and teriyaki sauce together and pour over chicken. Bake at 325 for 1 hour. Serve with rice.