The Swedish Chef: Foolish Chicken

Sunday, April 1, 2012

Foolish Chicken

I named this recipe "Foolish Chicken" because I am posting this on April Fools Day. But seriously, this recipe is foolishly easy! It requires only four ingredients and can be put together in just 3-4 minutes. Once assembled, just cover and place in the oven for two hours. It can be served with several sides, but I like it best with rice.

Ingredients:
6-8 whole chicken breasts, halved
16 oz. bottle French salad dressing
1 envelope onion soup mix
14 oz. can cranberry sauce

Rinse chicken and pat dry. Place in a 9x13 baking pan.

In a saucepan, combine salad dressing, soup mix, and cranberry sauce; mix well. Heat slightly on the stove, to dissolve the cranberry sauce; let cool thoroughly.

Pour sauce over chicken.

Bake covered at 325º for 1½ hours. Place your baking dish on a foil-lined cookie sheet, in case it boils over. Bake uncovered for an additional 30 minutes, or until brown.

Serve with rice pilaf, or your choice of side dish.

2 comments:

AndreaSctlndApril 3, 2012 at 12:35 PM
Randy, I see you are using the orange french dressing. Can you use the more red variety? Or would that detract from the taste? Also, can I pin this to my pinterest board?

Thanks!

Andrea
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Hi! My name is Randall Swanson, but I go by “Randy.” I am so excited to have you visit my website. I am 63 years old, a retired teacher, a father, and grandfather – and I have a passion for cooking. My father was a professional chef. My mother was a housewife, but an extremely great cook. I grew up having a home-cooked meal everyday.

I became interested in cooking as a young boy, watching my father or my mother preparing meals. I think this is what really influenced my love and appreciation for food. Although there were not many cooking programs on television, I remember, as a young boy, watching “The French Chef” with Julia Child. She spawned an interest for me in cooking. I began cooking at an early age, often helping my mother prepare the evening meal. This gave me the confidence to cook for other people. Over the years, I continued to watch as many cooking programs as I could. Many PBS chefs such as Julia Child, Jacques Pepin, and Jeff Smith were influences on me. Graham Kerr was also a major influence. I believe what I learned the most from the television chefs was technique, and it gave me the confidence to prepare various meals on my own.

I have appeared on WPSU-TV (State College, PA) several times giving cooking demonstrations in their “Alphabet” cooking series. Here in Warren, I have entered cooking competitions and have won the grand prize two years, and first prize in several categories. In 2008, one of my recipes was published in the Perkins Restaurant 50th anniversary cookbook. I have also done some small catering projects.

Although I prepare several Swedish recipes passed down from my father, my cuisine is very versatile. I love to modify and customize existing recipes, as well as creating my own versions of classic favorites. I hope that you will enjoy your visit to this website. I will be posting some of my favorite recipes and will try to show techniques through pictures. I would welcome your questions and comments. Let me know if you have made one of my dishes and what the results were. Once again, thank you for visiting and I hope you enjoy!

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