Tender Chicken Served with Luscious Cranberry Sauce
Serving Size / Yield
- 4-6 Boneless Skinless Chicken Breasts
- 1/2 C. Olive Oil
- Salt and pepper to taste
- For the Sauce:
- 8 Oz Fresh Cranberries
- 1 tsp Sea Salt
- 1/2 C. Water
Heat the oven to 350 degrees F.
On a cooking sheet, lay down parchment paper.
In a small bowl, coat all chicken breasts in olive oil.
On a separate plate, coat all chicken breasts in salt and pepper.
Cook chicken for 30-40 minutes or until done.
Crush all cherries for sauce.
Combine salt, cherries and water.
Let sit in refrigerator.
Once finished cooking, let chicken cool for 10-15 minutes.
Slice each breast into 4-5 slices, width-wise.
Top each individual chicken breast with chilled cranberry sauce.
Serve and enjoy!