You know your dad is your biggest fan when he takes his special interest in your blog to a whole new level and desires to become a contributor! Allow me to introduce to you, my dad!
You’ve seen his work around my blog already, as he is the one who will take photos of crafts and such for me. And now, he writes to you his review and recipe of Sweet & Tangy Chicken!
Take it away dad….
I have always enjoyed cooking. Growing up in the northeast the kitchen was where the family gathered. When extended family arrived, the talking was always in the kitchen. My mother often prepared these little hot dogs (or sausage) in some sort of sauce. One Christmas I had the extended family coming over and I asked my mother what she used with the mini-sausage. She said she used ketchup, grape jelly and ground pepper. She couldn’t tell me how much; she said, “Just taste it as you go and you’ll know when it’s right”.
What does this have to do with Pacific “Jellied Cranberry Sauce”? I received a 15.6 ounce recyclable container from my daughter and a challenge to make something with it. Not wanting to simply add to it until it tasted right then cook it and hope for the best, I went on line and check my choices.
My first stop was the company web site; www.pacificfoods.com. The site was easy to move around on, but it didn’t tell me a thing about what I could do with jellied cranberry sauce. As a quick review of the container showed me the product was made with no preservative (that’s a big plus) just “pure wholesome, organic cranberries”. Now the “organic” part can be very good, or it can be a chore. Sometimes organic means it has little or no taste. Sometimes it means the texture will be close to wet cardboard. Surprisingly, this was not the case. Pacific delivered this product with a great taste and a bit of a kick. It blended well and it was very easy to use.
The container had a few ideas printed on the back. Unfortunately, the ideas were not what I had in mind. Once again online I found very good reviews from Good Housekeeping and the New York Times, but no ideas on what to do with it. I did find a few ideas on www.allrecipes.com , made a few small adjustments and this is what I tried, (better instructions than what my mother does).
I took three chicken breast, (there were only three of us at home for dinner), cleaned them and then riddled them with a dinner fork (to let the juice in). In a mixing bowl I combined 15.6 oz. Pacific “jellied Cranberry Sauce”, 1 cup of orange juice, 2 tsp. of cloves and blended these with a whisk.
I buttered the bottom of a glass casserole dish, and then poured in a small amount of the cranberry mix. I placed the chicken breast onto the casserole dish and topped the chicken with the remaining sauce.
Cover the dish with aluminum foil; and bake at 350 for 35 minutes. Then, turn the chicken breast over, recover and bake for another 15 minutes.
While I was cooking we had two unexpected friends arrive. I took advantage of them and served them with an unexpected dinner. The chicken was served over rice with a little of the juice from the cooking dish dribbled over them.
The chicken was very moist and the flavor was fantastic. It was described as a sweet kind of chicken but if had an “after kick” that was a very nice surprise. Good Housekeeping’s review said the sauce, “managed to capture the perfect balance between ‘sweet’ and ‘sour’ . . . . received higher marks for its taste rather then it’s decidedly ‘grainy’ texture.” It was a nice blend of flavor but we found nothing “grainy” in its texture. The sauce left the chicken breast was very moist, there was nothing ‘grainy’ about it.
My first thought was to make mash potatoes with this dish and after cooking use the sauce like a gravy. With the surprised company I switched over to white rice. Drizzled over the chicken and rice when served gave a very nice taste to the rice as well.
This product came in a resealable container but since I used it all, just that it was recyclable made it nice. I had enough sauce to cook six to eight chicken breasts but since I had planned only three people, I used it all.
This would also be nice with leftover turkey during the holiday season.
- 15.6 oz Jellied Cranberry Sauce
- 1 cup Orange Juice
- 2 tsp. Cloves
- 3 Chicken Breasts
- Cooked Rice
- In a medium bowl, whisk ingredients until well blended.
- Grease a glass casserole dish, and coat the bottom with mixture.
- Place each chicken breast in casserole dish and pour the remaining mixture over the top of the chicken.
- Cover with aluminum foil and bake for 35 minutes at 350°.
- Flip chicken over and cook an additional 15 minutes or until cooked thoroughly.
- Serve over rice