| 2/3 | cup grape jelly |
| 2 | tablespoons butter or margarine |
| 1 | large unpeeled red cooking apple, cut into 2-inch chunks |
| 1 | medium stalk celery, sliced (1/2 cup) |
| 1/2 | cup fresh or frozen (thawed) cranberries |
| 3/4 | cup Original Bisquick® mix |
| 1/2 | teaspoon ground sage |
| 3/4 | teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves |
| 2 | tablespoons water |
| 4 | boneless skinless chicken breasts (about 1 1/4 lb) |
Serve with...
Whipped Maple Sweet Potatoes
Total Time:
1 hour 30 min
| 1. | Heat oven to 350°F. In 1 1/2-quart saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat. |
| 2. | In shallow dish, mix Bisquick mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown. |
| 3. | Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). |
| No change.
|
|
| Stir in 2/3 cup pecan halves with the cranberries. |
|
| Like the flavor of baked apples? Use two apples instead of one in this recipe. |
Nutrition Information:
490 ( 120); 13g ( 6g, 1g); 100mg; 420mg; 58g ( 3g, 31g); 33g 6%; 8%; 6%; 10% 1 1/2 ; 2 1/2 ; 0 ; 4 ; 2 4