WINTER CHICKEN BAKE
This is an easy recipe that is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes. Homemade barbecue sauce is what I used, but your favorite barbecue sauce will work too.
Provided by CAGEINCALI
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 1h20m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- Pierce the sweet potato several times with a fork and cut in half. Place in a microwave-safe dish; pour water to about 1/2-inch deep. Cook in microwave 10 minutes.
- Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Brush the barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks; scatter into the baking dish. Sprinkle the cranberries over the dish.
- Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 46.3 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 9.3 g, Protein 29.8 g, SaturatedFat 0.5 g, Sodium 353.3 mg, Sugar 21.7 g
CHICKEN & SWEET POTATO HASH WITH A CRANBERRY RELISH
This is great comfort food, but still nice enough to serve to company. With the apples, cranberries and sweet potatoes it is a true reminder of Fall, but I still don't mind eating this any time of the year. I consider this a hash, but whatever you decide to call it ... it is very very tasty. The cranberry relish is really what makes this dish - but is wonderful served on it's own with ham, chicken or pork - it is the perfect blend of flavors, Sarasota's Sweet and Savory Cranberry Relish. The cranberry relish can be served warm or cold.
Provided by SarasotaCook
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 Individual servings, 4-6 serving(s)
Number Of Ingredients 25
Steps:
- Walnuts -- In a small dry saute pan on medium to medium high heat, add the walnuts and toast until golden brown. You will begin to smell them and that is when you know they are done. Stir often and keep an eye on them, they only take a few minutes. Remove, and let cool.
- Cranberry Relish -- In a medium sauce pan, add the butter and bring to medium heat. Add the onion and simmer 2 minutes until slightly tender. Then stir in the cranberries, cranberry juice, water, pinch of salt, maple syrup and bring to a boil. Then reduce the heat to a simmer (medium low to low) and cook until the cranberries start to pop - it will take 7-10 minutes. Continue to cook as you stir in the walnuts, chives, dijon mustard, pepper and any additional salt to taste. Cook another minute or two and then remove from the heat and cool. It will thicken upon cooling. This can easily be done in advance.
- Base -- In a large saute pan on medium high heat, add the bacon and saute until golden brown and slightly crisp. Remove to the side on a paper plate lined with a paper towel to drain.
- Chicken -- In the same pan with the bacon drippings, add the chicken (seasoned well with salt and pepper) and cook until golden brown. Once again, remove the chicken to the same plate with the bacon.
- Onions, Celery and Potatoes -- To that same pan with the bacon drippings and chicken bits, add the potatoes, onion, celery and garlic. Add additional oil - only if necessary. The potatoes will soak up a lot, but you should have enough from the bacon dripping, but if not - add just a little olive oil, a little at a time if needed. Then add approximately 1/4-1/3 cup chicken broth and cook uncovered on medium heat. The broth will give it a little moisture and help cook the potatoes (don't add too much, this is just to help the cooking process started). Cook about 10-15 minutes until the potatoes begin to get tender. The broth will reduce and the potatoes and onion will start to brown up. Cooking time will depend on how small you diced your potatoes.
- Finish -- Once the potatoes are tender. You don't want them falling apart, just tender. Add in the apple slices (they don't take long to cook), the chicken and bacon back in along with the sage, thyme and parsley. Check for seasoning, and add salt and pepper if needed. Cook an additional 5 minutes until everything is well combined and heated through. If it looks a bit dry, add a little more broth, that is why you have it. Water will work too if you don't have broth on hand.
- Serve -- The hash is done! Time to eat. I prefer to warm up the cranberry relish in the microwave, but serving it cold is just fine. I just "nuke" it for 1 minute on medium just to take the chill off and then serve a nice dollop right on top on your hash. It is just the perfect condiment to this savory dish. ENJOY!
Nutrition Facts : Calories 497.7, Fat 23.1, SaturatedFat 4.9, Cholesterol 65.4, Sodium 365.1, Carbohydrate 47.8, Fiber 5.8, Sugar 27.4, Protein 27.1
CRANBERRY CHICKEN WITH SWEET POTATOES
This is a wonderful dinner to serve family or friends. Great around the holidays or any ol' time of year. Serve with / over buttered noodles
Provided by Chicagoland Chef du
Categories Chicken
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°.
- Peel potato and slice thin. Place evenly in a 8x8 baking dish sprayed with non-stick spray.
- Alternately, you can slice potatoes, drizzle with EVOO' and roast them ona baking sheet at 400° until slightly tender before lining the 8x8 baking dish with them and placing chicken over.
- Place chicken breasts on top of potatoes.
- Combine all other ingredients and pour over chicken.
- Bake uncovered for 50-60 minutes until chicken is done and potatoes are tender.
- Note: Optional: Sprinkle sweet potato with EVOO and roast in oven sprinkled prior to layering in 8x8.
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SHEET PAN CHICKEN WITH CRANBERRIES AND SWEET POTATOES
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Servings 4Estimated Reading Time 4 minsCategory Main DishesTotal Time 1 hr 20 mins
- Preheat oven to 425 degrees F. Spray a large rimmed baking sheet or a roasting pan with cooking spray to lightly coat.
- In a large bowl, toss the chicken with 2 tablespoons oil, garlic, rosemary, and salt and pepper to taste. Ensure all sides of the chicken are coated in the spices. Let sit for 20-30 minutes.
- In another medium bowl, toss the potatoes, onion, and fresh cranberries with the remaining tablespoon of oil. Season with salt and pepper to taste. Transfer the potato mixture to the prepared pan and spread in an even layer.
- Place the chicken on top of the potatoes. Roast until the chicken is fully cooked through and done about 20-25 minutes.
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