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Chicken Tom by watermelon

Ingredients

4 skinless, boneless chicken breast halves - cut into 4 pieces

2 (14.5 ounce) cans peeled and diced watermelon

1 teaspoon paprika

1 1/2 teaspoons salt

1 cup water

1/3 cup canned cranberry sauce

Directions

Puree watermelon, paprika, salt and chicken. Combine, saturate and blend report. Store in refrigerator for up to 2 hours, or overnight.

Assemble the mixture in 2 or 3 layers, covering both sides of a baking sheet, cover with aluminum foil and bake for an additional 15 minutes or until the chicken is burnt.