6-8 Chicken Cutlets
300g Cranberry Sauce
100g Real Crispy Fried Onion Bits
250ml Thousand Island Salad Dressing
This is an American recipe that I’ve adapted slightly since one or two ingredients weren’t easily available here in Ireland. I also changed the measurements to metric.
Mix the cranberry sauce, salad dressing and onion bits in a bowl. Marinate the chicken in the mixture overnight.
Place the chicken and the mixture, evenly spread out, in a baking tray. Cover with aluminium foil and bake for 45 minutes at 165° C. Uncover the baking tray and bake for another 45 minutes at the same temperature.
I had some leftover cranberry sauce that I made myself from our Christmas dinner and this is the recipe for that:
1 cup (200g) sugar
1 cup (250ml) water
340g fresh or frozen cranberries
1 tsp cinnamon
1 tsp nutmeg
1 shot of brandy
Wash cranberries. In a saucepan bring water and sugar to a boil, stirring to dissolve sugar. Add cranberries, return to a boil. Reduce heat, simmer for 10 minutes or until cranberries burst. Add and stir in spices and brandy.
Remove from heat. Cool completely at room temperature and then chill in refrigerator. Cranberry sauce will thicken as it cools.