Day two: Russian Chicken

Paul and I will be married 6 years this June and at my Fraser family wedding shower they asked each guest to bring his/her favorite recipe to add to the amazing recipe box they bought me. Six years later and I have not tried half of the recipes I was given that day...until now.

Russian Chicken here I come!!! What is so great about this never tried before recipe is that it fits into three of my categories: chicken, new, and five ingredients. Reading the recipe it seems impossible to screw up but given my cooking background I wouldn't put it past me to figure out a way to ruin an "as simple as it gets" recipe. So did I?

Russian Chicken


6 Boneless Chicken Breasts


1 can whole cranberry sauce(not jelly)

1 8oz bottle Russian salad dressing

1 envelope dry onion soup mix


Step 1: Place chicken in 9X13 baking dish


Step 2: Combine ingredients and pour over chicken


Step 3: Bake at 350 degrees for 1 hour COVERED

Step 4: UNCOVER and bake for 15 minutes

** Serve over white or brown rice


Play by Play in the kitchen: Open cranberries at 3:45pm. Chicken in the oven by 3:37pm. I shit you not...two flippin minutes to prepare. My first thought was, " This is going to taste like crap. How can something this easy possibly be good."

I did make a few small changes though. I only used 3 chicken breasts since I have been concerned about the amount of leftovers now that I'm cooking every night. We already have last night's pasta in the fridge, and it didn't get eaten at lunch today. I don't want to be wasteful, and I don't have the freezer space.

I did serve it with green beans as well due to the required vegetable rule.

The Finished Product

The Verdict:

Nicole- I'm still puzzled why I chose this recipe in the first place because at Thanksgiving the only thing I do not eat is the cranberries. But, I can take down an entire bag of Craisins by myself...in one sitting. I'm not going to lie based on my excitement for the lack of prep work, I was probably going to add this to my "speciality" list even if it did end up tasting like garbage. So I was thrilled to taste the first bite of what I will now rename "Two Minute Chicken" and realize that it was DELICIOUS. The chicken was so incredibly tender that it broke apart with a fork. This is huge for me because I am so worried about getting salmonella that I ALWAYS over cook chicken and it ends up resembling dental floss. The sauce was awesome. There was a slight taste of cranberry but not overbearing. I would recommend using a generous portion of sauce over the chicken and rice so that every bite is drenched in its gooey yumminess which is why if I was to make 6 breasts like the recipe calls for, I'd double the sauce. We had very little sauce left which is my only complaint about this recipe. So if you have not already guessed, I rate this dish a VERY high 4.

Paul-Rates it a 4 as well. This time it was even worthy of a comment. To quote him, " it is the perfect blend of sweet and savory."

Austin- Ate it which makes it 10 times better than last night's meal. No flying chicken tonight. He even called the sauce yummy.



































Kitchen Recap

















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Nicole:











Paul:











Austin: