Chickenbreastswithspicedcranberrysauce Food

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CHICKEN WITH CRANBERRY SAUCE



Chicken With Cranberry Sauce image

This easy, tangy cranberry chicken recipe has just four ingredients and is perfect for busy weeknights, especially during the fall or winter.

Provided by Stephanie Gallagher

Categories     Dinner     Entree

Time 50m

Yield 6

Number Of Ingredients 4

6 boneless skinless chicken breasts
1 (1-ounce) envelope dried French onion soup mix
1 (16-ounce) can cranberry sauce
1 cup Catalina salad dressing

Steps:

  • Preheat the oven to 350 F. Spray a 9 x 13 baking dish with cooking spray.
  • Place the chicken breasts in baking dish. Sprinkle French onion soup mix evenly over chicken breasts.
  • In a medium bowl, whisk together cranberry sauce and salad dressing. Pour over the chicken breasts.
  • Bake for 45 minutes or until the chicken is cooked through.

Nutrition Facts : Calories 482 kcal, Carbohydrate 53 g, Cholesterol 102 mg, Fiber 2 g, Protein 39 g, SaturatedFat 3 g, Sodium 1074 mg, Sugar 41 g, Fat 12 g, ServingSize Serves 6, UnsaturatedFat 0 g

CRANBERRY SAUCE CHICKEN I



Cranberry Sauce Chicken I image

Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice.

Provided by phaylock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 12

Number Of Ingredients 6

12 skinless, boneless chicken breast halves
1 ¼ cups cranberry sauce
1 packet dry onion soup mix
½ cup French-style salad dressing
1 teaspoon white sugar
1 pinch ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
  • Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 232 calories, Carbohydrate 15.4 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1 g, Sodium 433.1 mg, Sugar 13.1 g

CRISPY CHICKEN WITH SPICY PEAR CRANBERRY SAUCE



Crispy Chicken with Spicy Pear Cranberry Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 15

16 chicken drumettes
8 chicken legs
Kosher salt and freshly ground black pepper
1 teaspoon red pepper flakes
4 sprigs fresh rosemary
Two 15-ounce cans sliced or halved pears in pear juice
Juice of 1 lime
1 tablespoon extra-virgin olive oil
Canola oil, for frying
2 cups all-purpose flour
Cayenne pepper
1 shallot, finely chopped
Half a 15-ounce can cranberry jelly
1 tablespoon unsalted butter
Arugula, for serving

Steps:

  • Put the drumettes and chicken legs into separate shallow dishes and sprinkle with salt and pepper. Add 1/2 teaspoon red pepper flakes and 2 rosemary sprigs to each dish. Drain the pears and save the juice and pears. Reserve 2 tablespoons juice for the salad dressing. Pour the remaining juice from 1 can of pears over each dish and toss to coat evenly. Cover and refrigerate for at least 1 hour or up to overnight.
  • Make the dressing by whisking together the reserved 2 tablespoons pear juice, lime juice, olive oil, and salt and pepper to taste. Cover and refrigerate until ready to serve.
  • When you are ready to fry the chicken, heat an inch of canola oil over medium-high heat in a heavy skillet to 350 degrees F. Put the flour into a shallow dish and season it well with cayenne, salt and pepper. Remove the chicken from the marinade, reserving the marinade. Pat the chicken dry and coat with the flour mixture. Let them rest on a plate while the oil gets hot. Fry the chicken in batches. Drain them on paper towels and keep warm.
  • While the chicken is cooking, add the marinade to a medium pot. Pick out the rosemary sprigs, add the shallots and bring to a boil. Cook until the marinade has reduced by half, about 5 minutes. Add the pears and cook until they are hot. Pour the mixture into a blender, add the cranberry jelly and butter, and puree carefully as it is hot. Taste and adjust the seasoning with salt and pepper. The mixture should be thick but pourable. If it is too thin, put it back into the pan and reduce it a bit.
  • Pour some of the spicy pear sauce onto a plate and place the chicken legs or drummettes on top. Toss the arugula with the dressing and put a small pile onto each plate.

CRANBERRY CHICKEN SALAD SANDWICHES



Cranberry Chicken Salad Sandwiches image

Cubed cooked chicken speeds assembly of these cute and filling chicken salad sandwiches. Dressed up with cranberries and served in dinner rolls, they're ready in no time in Sandra Sprinkle's Anniston, Alabama kitchen.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2 cups cubed cooked chicken breast
1/2 cup dried cranberries
1/4 cup finely chopped onion
1/4 cup chopped celery
1/2 teaspoon salt
1/4 teaspoon pepper
6 tablespoons Miracle Whip Light
8 dinner rolls
8 lettuce leaves

Steps:

  • In a small bowl, combine the chicken, cranberries, onion, celery, salt and pepper. Stir in Miracle Whip. , Cut tops off rolls; hollow out each roll, leaving a 1/2-in. shell. Line each with a lettuce leaf; fill with chicken salad. Replace tops.

Nutrition Facts : Calories 354 calories, Fat 10g fat (2g saturated fat), Cholesterol 83mg cholesterol, Sodium 796mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 3g fiber), Protein 25g protein. Diabetic Exchanges

CHICKEN & CRANBERRY BITES



Chicken & Cranberry Bites image

Topped with tender chicken and whole berry cranberry sauce, these tasty appetizer bites are very impressive-but actually quite simple to make!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 24 servings

Number Of Ingredients 4

1 pkg. (17.25 oz.) frozen puff pastry (2 sheets), thawed
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups chopped cooked chicken breast s
1/2 cup whole berry cranberry sauce

Steps:

  • Heat oven to 425º F.
  • Unfold 1 pastry sheet on each of 2 lightly floured baking sheets. Cut each pastry sheet into 12 squares.
  • Spoon 1-1/2 tsp. cream cheese spread onto center of each pastry square. Top with chicken and cranberry sauce.
  • Bake 14 to 15 min. or until pasty is golden brown, rotating baking sheets after 7 min.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 95 mg, Carbohydrate 12 g, Fiber 0 g, Sugar 3 g, Protein 5 g

CHICKEN WITH CRANBERRY SAUCE



Chicken with Cranberry Sauce image

Herbs give the sauce a savory flavor, a nice complement to the tartness of the berries.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 10

2 tablespoons butter
1 1/2 teaspoons dried thyme
Coarse salt and ground pepper
4 bone-in chicken breasts (8 ounces each)
1 medium onion, finely chopped (about 1 cup)
1/2 teaspoon dried sage
2 cups reduced-sodium chicken broth
1 cup cranberries
1/4 cup sugar
1 teaspoon cornstarch (mixed with 1 tablespoon water)

Steps:

  • Preheat oven to 450 degrees. In a small bowl, mix 1 tablespoon butter, 1 teaspoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Rub evenly under chicken skin. Place on a rimmed baking sheet; roast skin side up until skin is golden brown and meat is cooked through, about 25 minutes.
  • Meanwhile, melt remaining tablespoon butter in a large saucepan over medium heat. Cook onion, stirring occasionally, until golden, about 8 minutes. Add sage and remaining 1/2 teaspoon thyme; cook 1 minute. Add broth; simmer until reduced to 1 1/2 cups, 10 to 15 minutes. Strain mixture; return to saucepan.
  • Add cranberries and sugar; boil until berries burst, 5 to 8 minutes. Whisk in cornstarch mixture; return to a boil. Cook until slightly thickened, 1 to 2 minutes. Remove from heat (sauce will thicken as it stands). Season with salt and pepper. To serve, spoon sauce over chicken.

Nutrition Facts : Calories 379 g, Fat 15 g, Fiber 1 g, Protein 38 g

CRANBERRY SAUCE CHICKEN II



Cranberry Sauce Chicken II image

Chicken thighs or breasts baked with a tangy cranberry/onion/salad dressing sauce. Makes a simple, different dinner. Super easy and delicious!

Provided by Honda

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 2h

Yield 7

Number Of Ingredients 4

6 chicken thighs
1 (16 ounce) can cranberry sauce
1 (8 ounce) bottle Russian-style salad dressing
1 packet dry onion soup mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place chicken pieces in a lightly greased 9x13 inch baking dish. In a large bowl combine the cranberry sauce, salad dressing and soup mix and mix well. Coat chicken pieces with this mixture.
  • Cover dish and bake at 350 degrees F (175 degrees C) for 1 1/2 to 1 3/4 hours, or until chicken is cooked through and juices run clear. Remove cover for the last 15 minutes of baking time.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 38.4 g, Cholesterol 67.7 mg, Fat 20.8 g, Fiber 1.7 g, Protein 15 g, SaturatedFat 4.8 g, Sodium 828.4 mg, Sugar 31.4 g

CRANBERRY CHICKEN BAKE RECIPE



Cranberry Chicken Bake Recipe image

This Cranberry Chicken Bake is exactly that. It is both sweet and savory and easy to make. I love the taste of the fresh cranberries with this. They add the best pop of flavor, and really make the dish.

Provided by Kendra Murdock

Categories     Main Course

Time 1h

Number Of Ingredients 13

6 boneless, skinless chicken breasts
1 teaspoon garlic salt
½ teaspoon paprika
1 teaspoon pepper
½ teaspoon seasoning salt
2 Tablespoons olive oil
1 cup cranberries (fresh or frozen)
½ cup brown sugar
⅓ cup white wine vinegar
1 Tablespoon minced garlic
4 sprigs fresh rosemary
½ cup chicken broth
1 lemon

Steps:

  • Preheat oven to 375 degrees.
  • In a bowl combine garlic salt, paprika, pepper, and all season salt.
  • Rub the mixture into each chicken breast on both sides.
  • Heat a skillet to medium heat and add olive oil.
  • Place the chicken breasts into the pan, browning them on both sides, but not cooking them all the way through.
  • Place them in a sprayed 9x13 pan.
  • Place sprigs of rosemary between the breasts and lemon slices on top or in between breasts.
  • Pour the chicken broth into the 9x13 pan.
  • In a separate bowl, combine the cranberries, brown sugar, minced garlic and vinegar stirring until well mixed.
  • Pour the mixture over the chicken breasts.
  • Place in oven and cook for 45 minutes or until the juices run clear.

Nutrition Facts : Calories 259 kcal, Carbohydrate 23 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 72 mg, Sodium 791 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE



Chicken Breasts With Apple-Cranberry Sauce image

From a magazine but not sure which one. I had ripped it out and stuffed it in a recipe box. Recipe says that it's good with mashed potatoes and green beans. Looks colorful in the photo.

Provided by Oolala

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons spicy brown mustard
4 boneless skinless chicken breast halves, about 4 oz. each
1 tablespoon vegetable oil, for the chicken
1 teaspoon vegetable oil, for the sauce
2 apples, halved, cored, each half cut into 8 wedges
1 cup canned whole cranberry sauce
1/2 cup apple cider or 1/2 cup apple juice, can also use chicken broth

Steps:

  • Mix four, salt and pepper on waxed paper or a plate.
  • Rub mustard all over the chicken, then coat in the flour mixture, shaking off excess.
  • Heat 1 tablespoons oil in a large nonstick skillet over medium heat.
  • Add chicken and cook 4 minutes per side or until browned and opaque in center.
  • Remove to a serving platter; cover loosely to keep warm.
  • Heat 1 teaspoons oil in skillet, add apples and cook, stirring often, 4 minutes or until slightly softened.
  • Add cranberry sauce and cider; stir until boiling.
  • Serve over the chicken.

CRANBERRY CHICKEN DINNER



Cranberry Chicken Dinner image

This meal in one pan combines chicken breasts with frozen sugar snap peas and leftover spiced cranberry sauce. For an easy dinner anytime, use a can of whole-berry cranberry sauce instead. "I prepared this over the holidays and it was so good," writes Sally Huzyak of Incline Village, Nevada.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 7

2 cups frozen pearl onions
2 cups frozen sugar snap peas
4 bone-in chicken breast halves
1-1/2 cups Sugar 'n' Spice Cranberries
1/2 cup chopped pecans
1/4 cup olive oil
1 envelope onion soup mix

Steps:

  • Arrange the onions and peas in an ungreased 13-in. x 9-in. baking dish. Top with chicken. Combine the cranberries, pecans, oil and soup mix; spoon over chicken. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear.

Nutrition Facts : Calories 649 calories, Fat 28g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 736mg sodium, Carbohydrate 64g carbohydrate (32g sugars, Fiber 5g fiber), Protein 37g protein.

CRANBERRY GLAZED CHICKEN BREASTS



Cranberry Glazed Chicken Breasts image

Bring together sweet and savory flavors with our Cranberry Glazed Chicken Breasts. Cranberry Glazed Chicken Breasts are a treat for the whole family.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 6

1/3 cup jellied cranberry sauce
1/3 cup HEINZ Tomato Ketchup
1 tsp. sugar
1/4 tsp. ground allspice
1 Tbsp. oil
4 small boneless skinless chicken breasts (1 lb.), pounded to 1/4-inch thickness

Steps:

  • Mix first 4 ingredients until blended.
  • Heat oil in large skillet on medium-high heat. Add chicken; cook 2 min. on each side or until evenly browned on both sides.
  • Pour ketchup mixture over chicken; cover. Simmer on medium-low heat 9 to 10 min. or until chicken is done, turning after 5 min.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 18 g

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