cup grape jelly
tablespoons butter or margarine
large unpeeled red cooking apple, cut into 2-inch chunks
medium stalk celery, sliced (1/2 cup)
cup fresh or frozen (thawed) cranberries
cup Original Bisquick™ mix
teaspoon ground sage
teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
boneless skinless chicken breasts (about 1 1/4 lb)
1Heat 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.
2In 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.
3Place chicken in ungreased 13×9-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).
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.
- Calories from Fat
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
1 1/2 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.