I love to make this dinner in the fall. It's warm, filling, and incredibly tasty. I get cranberries in northern Wisconsin in the fall and freeze enough for the entire year. I usually make pasta or rice to go with this chicken. It reheats very well for lunch the next day.
Ingredients:
2 large chicken breasts
2/3 cup grape jelly
2 tablespoons butter
1 large apple, unpeeled, diced
1 medium stalk celery, thinly sliced
1/2 cup cranberries, fresh or thawed frozen
3/4 cup pancake mix
1/2 teaspoon ground sage
1/4 teaspoon dried thyme leaves
salt and pepper
Preparation:
1. Mix pancake mix and spices on a plate.
2. Coat chicken in pancake mixture.
3. Brown chicken in a dutch oven over medium heat on the stove.
4. While chicken is browning, melt jelly and butter in a sauce pan.
5. Add apple, celery, and cranberries to jelly mixture. Stir well.
6. Cover chicken in the dutch oven with jelly mixture. Cover.
7. Bake at 350 degrees for 40-45 minutes.
Ingredients:
2 large chicken breasts
2/3 cup grape jelly
2 tablespoons butter
1 large apple, unpeeled, diced
1 medium stalk celery, thinly sliced
1/2 cup cranberries, fresh or thawed frozen
3/4 cup pancake mix
1/2 teaspoon ground sage
1/4 teaspoon dried thyme leaves
salt and pepper
Preparation:
1. Mix pancake mix and spices on a plate.
2. Coat chicken in pancake mixture.
3. Brown chicken in a dutch oven over medium heat on the stove.
4. While chicken is browning, melt jelly and butter in a sauce pan.
5. Add apple, celery, and cranberries to jelly mixture. Stir well.
6. Cover chicken in the dutch oven with jelly mixture. Cover.
7. Bake at 350 degrees for 40-45 minutes.