Cranberry Sticky Chicken Savoring Cape Cod Recipes

CAPE COD CRANBERRY STUFFED CHICKEN

Steps:

• If using two one-pound breasts, butterfly the breast open then pound to ¼ inch thick. Once pounded, cut into two equal pieces. Repeat for second breast yielding four pieces.
• If using 8-ounce breasts, pound each to ¼ inch. The pounded-out breasts should be about eight inches long and six or seven inches wide.
• Keep refrigerated until later.
• In a large saute pan or skillet, melt 4 tablespoons of butter over medium heat and once melted and frothy, add onions, celery, garlic and dried cranberries and saute for five minutes. Add celery salt, pepper and poultry seasoning and stir.
• Add half of the stock and half of the cream and once hot, reduce to low and add bread and cranberry sauce and stir and mix to break up the bread and melt the cranberry sauce.
• Mixture should be soft and spreadable. If not, add more bread or stock to get correct consistency.
• Taste and season more if needed.
• Pour out onto a large dish and refrigerate to cool.
• Wash and dry the pan out and set back on the stove for later.
• Preheat the oven to 350 degrees F.
• Once the filling is cool, lay out one pounded breast and run one quarter of the filling from one end to the other, keeping an inch free along one outer long edge. *
• Start with the free edge away from you and roll the chicken over the filling and end on the free edge.
• Repeat for the remaining filling and chicken.
• Turn each over one at a time and using toothpicks, close the seam by piercing through one side to the other. I ran 8-10 toothpicks through each roll.
• In the large skillet over medium heat, add the remaining 3 tablespoons of butter along with the two tablespoons of olive oil.
• Once hot, add chicken seam side down and brown. Using a long spatula, like a fish turner, flip each roll over and brown the other side. I cooked mine for about three minutes per side.
• Add remaining stock and cream into the pan and over the chicken, cover and place in the preheated oven for five minutes. Remove cover and cook five more minutes then remove.
• While chicken is cooking, melt butter in a small sauce pan over medium heat and once melted, add flour and cook over low for about three minutes stirring with a wooden spoon. The mixture should be slightly tan in color and no longer smell like raw flour. Set this aside off heat.
• Once the chicken is out of the oven, transfer to a clean cutting board and pour all liquid (and any stuffing pieces that fell out) into the pan with the butter flour mixture, whisking vigorously. Return heat to medium heat and add gravy color and cranberry sauce and whisk again. Taste and only add salt and pepper if needed.
• Slice the chicken rolls into thick slices and serve with the sauce over our Cranberry Rice Pilaf.

CRANBERRY STICKY CHICKEN ~ SAVORING CAPE COD

Steps:

• 1. Preheat oven to 350 degrees Combine cranberry sauce, soup mix and dressing in a bowl. Cover a cookie sheet with foil. Dip each piece of chicken into the cranberry mixture and place on the the cookie sheet. Bake for 1 hour. Makes 6 servings
• 2. *You can use boneless, skinless chicken breasts but baking time should be decreased to 1/2 hour.

CRANBERRY RICE ~ SAVORING CAPE COD

Steps:

• 1. Saute' the garlic and onions in a 2 quart saucepan until the onions are translucent. Add the rice and chicken broth, cover and bring to a boil. Reduce heat to simmer and cook for 20 minutes. Remove from the heat, but do not remove the cover for an additional 20 minutes.
• 2. Toss the rice with the cranberries and scallions. Add salt and pepper to taste. Serve 6-8 submitted by Joanne Hush

CAPE COD CRANBERRY COOKIES

Steps:

• 1. 1. Sift flour, baking soda, and cream of tartar. Set aside. 2. Beat Butter and sugar. Add extract, egg, orange juice and grated zest. Blend in four mixture. Add cranberries.
• 2. 3. If dough is too sticky, chill until easier to handle. Divide into 3 parts. Shape into long rolls. Wrap in wax paper or plastic. Chill or freeze. 4. When ready to bake, heat oven to 350 degrees. Slice cookie rolls and place slices on greased cookie sheets about 1 inch apart. Bake 10-12 minutes. Yield: 20-30 cookies per roll.
• 3. The first time I made these I sliced them to thin ~ also made the rolls to small width wise , sooo make a thicker roll cause guess what? They don't spread !!!! Carol's helpful hint for today ! haha

CAPE COD CRANBERRY MUFFINS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat oven to 375 degrees F.
• Line 14 muffin cups with paper or foil cupcake liners.
• Place the cranberries in a food processor and pulse until coarsely chopped; set aside.
• In medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
• In small saucepan, combine the butter and oil and heat until the butter melts.
• Stir in sugar; it will not dissolve.
• In large bowl, use a wooden spoon to stir together the eggs and orange juice.
• Stir in the sugar-butter mixture, then add the dry ingredients and mix until just moistened.
• When the flour is almost incorporated, stir in the cranberries and walnuts.
• Fill the muffin cups until almost full with batter, about 1/4 cup each.
• Bake for 18-20 minutes, one pan on each shelf.
• Halfway through baking, rotate the pans front to back and switch them from one shelf to the other.
• Bake until the muffins are golden brown and the tops are springy to the touch.
• Cool on a wire rack.

CAPE COD CHICKEN

Steps:

• Preheat oven to 325°F (when ready to bake).
• Mix rice, bouillon and seasonings together, and sprinkle the mixture evenly over the bottom of a 9 x 13 baking pan.
• Place chicken pieces, skin side up, over the rice.
• In a small saucepan, heat the cranberry sauce, butter, lemon juice and soy sauce until well blended.
• Pour sauce over chicken, and cover tightly with foil.
• (This is where you stop if making it in advance, and refrigerate until ready to cook).
• When ready, cook at 325°F for 1 hour and 10 minutes. Remove foil and bake 10 more minutes.