SWEET AND SOUR CRANBERRY ALMOND CHICKEN

RECIPES FOR DAYS WHEN YOU COME HOME EXHAUSTED AND DON’T WANT TO COOK ANYTHING THAT’S TOO HARD, TOO COMPLICATED OR TOO TIME-CONSUMING.

This is one of those recipes that you'll wonder 'why didn't I think of this before?' because it's so good and so easy and one that fits in with almost any meal. The thing that makes it so good is the poppy seed dressing that you put over the chicken, which is a snap to make and something you can use with your spinach salad, as well so it's a two-in-one recipe here. It looks good on the plate and tastes as good as it looks. In fact, this could be something you would order from the menu of a very fancy restaurant and all you have to do is sit back and take the compliments when they say, "However did you think of this? It's absolutely wonderful!" And then you can say, "Oh, it's nothing--just something I dreamed up in my spare time." You don't have to mention that you got the recipe from a blog because they will probably say, "What's a blog?" and then you have to go into a long and unnecessary explanation of blogs and the blogosphere and so on and so forth. So, if you're ready, let's get going and make our Sweet and Sour Cranberry Almond Chicken for dinner tonight! Here's how:

In a square baking dish sprayed with Pam, put in:

2 C. water

1 C. long-grain white rice

1 pkg. Good Seasons Italian salad dressing mix

2 large chicken breasts

Cover with foil and bake for one hour at 350 degrees.

Meanwhile, while the chicken is baking, make the poppy seed dressing in a blender.

Dressing:

1 ½ tbsp. poppy seeds

¾ Cup white vinegar (you can also use salad vinegar if you prefer)

1 ½ C. salad oil (Canola)

¾ C. sugar

2 Tbsp. grated red onion

1 ½ tsp. salt

¾ tsp. dry mustard

Let it mix in the blender on high speed for at least 30 seconds or until it is well emulsified and turns white.

Put the dressing into a microwavable bowl and add:

1 C. dried cranberries

1 C. sliced almonds

Heat for 30 seconds in the microwave on high or until the dressing is hot and bubbling.

When the chicken has finished baking, remove from the casserole dish and slice horizontally into 1/2" thick fillets, about 3 per chicken breast. Put the chicken on serving plates.

Put the rice into small round bowls and smash down, then turn upside down on the serving plates.

Pour the poppy seed dressing with cranberries and almonds over the chicken. Add any desired vegetables and serve immediately. Serves 3-4. Enjoy!