Cranberryorange Chicken Recipes

CHICKEN WITH ORANGE AND CRANBERRY SAUCE

Steps:

• Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
• Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
• Boil pan juices over high heat, uncovered, 3 or 4 minutes.
• Mix cornstarch with water and add to sauce; stirring until it boils.
• Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.

CRANBERRY/ORANGE CHICKEN

Steps:

• Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.

CRANBERRY-ORANGE CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• In a large saucepan, mix the tomato sauce, cranberry-orange sauce, brown sugar, vinegar, Worcestershire sauce, chili powder, and cilantro.
• Cover and bring to a boil, then reduce heat and simmer, uncovered for 20 to 30 minutes, stir occasionally until the sauce is slightly thickened.
• Divide chicken into thirds and place into three 13x9x2-baking pans.
• Bake uncovered for 30 minutes.
• Brush sauce over chicken; reserve some to baste with later.
• Continue to bake an additional 15 to 20 minutes.
• Brush with reserved sauce during the last 10 minutes of cooking.
• Good reheated or cold if not served immediately.

SLOW COOKER CRANBERRY-ORANGE CHICKEN

Steps:

• Combine the garlic powder, poultry seasoning, salt and pepper; rub over chicken. Transfer to a 5- to 6-qt. slow cooker. , In a small bowl, combine the cranberry sauce, chili sauces and marmalade; pour over chicken. Cover and cook on low until a thermometer reads 170°, 5-6 hours., Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into cooking juices. Return to a boil; cook and stir until thickened, 2 minutes. Serve with chicken.