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Webster Cranberry Chicken Recipe

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This recipe for Webster Cranberry Chicken, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marti Kopacz
Added: Wednesday, August 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless skinless chicken breasts
1 (8 oz.) can jellied cranberry sauce
1/3 c. soy sauce
1 c. granulated brown sugar *
1 t. salt
2 t. dry mustard
2 t. ground ginger
2 cloves garlic crushed
2 T. lemon juice
2 c. fresh/frozen cranberries *
4 T. cornstarch

Directions:
Directions:
1. Preheat oven to 325 degrees.
2. Salt and pepper chicken and brown in cooking spray. Place chicken in baking dish.
3. Combine remaining ingredients, except for fresh cranberries and cornstarch, and heat to dissolve sugar and cranberry sauce. Pour sauce over chicken. Cover and bake for 1 hour. Baste chicken with sauce as needed. Add fresh berries and bake an additional 1/2 hour.
4. Remove chicken and keep warm. Mix cornstarch with small amount of sauce and return to pan. Cook on stove until thickened. Return chicken to sauce and heat through. Serves 6.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was one of my first original recipes and one that I created before we owned the cranberry farm! If fresh cranberries are not available (remember to buy a few extra bags at Thanksgiving and Christmas and freeze them) substitute 3 cans of whole berry cranberry sauce, eliminate the jellied sauce and reduce the brown sugar to about 1/3 c. You should be able to skip the thicken as well. I always serve this with wild rice - the real kind that takes an hour plus to cook. Freezes well and holds well in warm oven. Can be increased easily for a crowd. John adds tabasco for a kick!

 

 

 

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