CHICKEN WITH CRANBERRY SAUCE
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
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
CRANBERRY SAUCE CHICKEN II
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
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
CHICKEN WITH CRANBERRY SAUCE
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
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 I
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
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
ROASTED CHICKEN BREAST
I heard on the Food Network station that roasting left the chicken with more flavor then boiling or cooking in the crockpot. So I thought I'd try it but found no roasting recipes here. So this one came form Cook.com
Provided by Charlotte J
Categories Chicken Breast
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Place chicken breasts in a shallow baking dish, skin side up.
- Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
- Brush with melted butter and roast 1 hour at 350 degrees or until done.
Nutrition Facts : Calories 351.2, Fat 24.9, SaturatedFat 11.2, Cholesterol 123.3, Sodium 173.1, Protein 30.4
ROASTED CHICKEN BREASTS WITH CRANBERRY PORT SAUCE
How to make Roasted Chicken Breasts with Cranberry Port Sauce
Provided by @MakeItYours
Categories Chicken
Number Of Ingredients 18
Steps:
- To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
- It is a much more beautiful presentation and it keeps the chicken moist.
- Bones can be used to make stock or discarded.
- If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
- Stuff each breast with same amount of filling and turn slit side down.
- Brush top with a film of dijon mustard and continue with recipe.
- To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
- Dried currants may be substituted for cranberries.
- Trim chicken breasts of any fat.
- Heat butter in skillet on medium high heat.
- Add onion, saute, until softened then add mushrooms and zucchini.
- Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
- Stir in tarragon and cream.
- Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
- Stir in lemon juice and add enough breadcrumbs to hold mixture together.
- Add parsely and season well with salt and pepper.
- Season chicken breasts with salt and pepper.
- With fingertips, make a pocket between skin and flesh of each chicken breast.
- Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
- Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
- Dot with butter, refrigerate until one hour before baking.
- Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
- If skin is not quite crisp enough, place under broiler to crisp it.
- While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
- Reduce by half, skimming occasionally, about 25 minutes.
- Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
- Just before serving, skim any fat off pan juices and add juices to sauce.
- Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
- Garnish with extra dried cranberries, if desired.
CHICKEN WITH CRANBERRY-PORT SAUCE
Make and share this Chicken With Cranberry-Port Sauce recipe from Food.com.
Provided by dicentra
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil in a large nonstick skillet coated with cooking spray over medium-high heat.
- Dredge the chicken in breadcrumbs. Add to pan, and cook 2 minutes on each side or until lightly browned.
- Combine broth and remaining ingredients, stirring with a whisk. Add to pan; reduce heat to medium. Cover and cook 10 minutes or until chicken is done.
- Remove chicken from the pan. Bring broth mixture to a boil, and cook until reduced to 1/2 cup (about 1 minute). Spoon sauce over chicken.
Nutrition Facts : Calories 243.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 98.7, Sodium 160.5, Carbohydrate 4.6, Fiber 0.2, Sugar 1.3, Protein 39.7
CHICKEN WITH CRANBERRY SAUCE
You don't have to eat bland-looking or tasting food just because you're eating light. For this elegant entree, golden chicken is coated in a pretty cranberry sauce with impressive flavor. Created by our Test Kitchen, it's ready in a matter of minutes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.
Nutrition Facts : Calories 318 calories, Fat 10g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 602mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
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