Tonight begins the New Year for World Jewry – Rosh Hashanah, the year 5774. Rosh Hashanah begins on the 1st day of the 7th month – I never understood why but it does! It begins the 10 holiest days of the Jewish year – the Days of Atonement when we look into ourselves, ask forgiveness from those we believe we have sinned or erred against, and vow to try to do better.
But all is not doom and gloom! This holiday is celebrated with Joy because with the New Year brings the sweetness of a New Year and all the wonderful things we are about to discover – about to try – about to learn – and about to eat!
We traditionally welcome the new year with sweet things – apples dipped in honey; honey cake; children starting religious school are often given chocolate candies in the shape of Hebrew letters helping them understand that learning is sweet!
Today’s recipe is both sweet and tart – understanding that to appreciate sweetness we must also have a bit of tartness to offset it. You can substitute other nuts if you wish – I like the texture of the pecans with the cranberries.
So, faithful readers, please forgive me for any lapses this past year, for any errors I’ve made. I promise to try to do better and that we will continue to have fun in my kitchen.
Cranberry Pecan Chicken
- 3-4 chicken breasts
- 1 can whole cranberry sauce
- 1 packet onion soup mix
- 1 c chopped pecans
- 1 c French or Catalina dressing
Preheat oven to 350. Spray or use a non-stick baking dish and place your chicken breasts in it. Spoon whole cranberry sauce over the chicken. Next, sprinkle the onion soup and pecans over the chicken and finish by drizzling the dressing over the whole dish.
Cover with foil and bake for 45 minutes. Remove foil and bake an additional 15-20 minutes or until chicken breasts are cooked through.
Serve and pour the cranberry gravy over each breast.