Best Roasted Cranberry Chicken Recipes

ROASTED CHICKEN AND CRANBERRY CROISSANTS

Steps:

• In small bowl, combine cream cheese and orange peel; blend well.
• Spread cream cheese mixture on cut sides of croissants. Layer bottom halves of croissants with lettuce and chicken. Top chicken with cranberry sauce. Cover with top halves of croissants.

HOISIN AND CRANBERRY ROASTED CHICKEN BREAST

Steps:

• 1. Preheat the oven to 450°F.
• 2. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger, but thinner). Sprinkle the chicken with the five spice powder and salt.
• 3. Place 3 tablespoons flour in a shallow dish. Dredge both sides of the chicken in the flour.
• 4. Heat the oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to a baking sheet. Bake until an instant read thermometer inserted into the thickest part of the breast registers 165°, 15 to 20 minutes.
• 5. Return the skillet to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add the sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; brink to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.

ROASTED CHICKEN BREASTS WITH CRANBERRY PORT SAUCE

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.

ROASTED CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees F. Coat extra-large ovenproof skillet with nonstick cooking spray. Heat over medium-high heat. Sprinkle 1/4 tsp. each salt and pepper on chicken. In hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180 degrees F).
• Meanwhile, in saucepan combine juice, berries, thyme sprigs, brown sugar, and 1/4 tsp. salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle thyme leaves. Makes 4 servings.
• Nutrition Facts (Roasted Cranberry Chicken)
• Servings Per Recipe 4,
• Calories 187,
• Protein (gm) 26,
• Carbohydrate (gm) 9,
• Fat, total (gm) 5,
• Cholesterol (mg) 107,
• Saturated fat (gm) 1,
• Monosaturated fat (gm) 1,
• Polyunsaturated fat (gm) 1,
• Dietary Fiber, total (gm) 1,
• Sugar, total (gm) 7,
• Vitamin A (IU) 97,
• Vitamin C (mg) 17,
• Thiamin (mg) 0,
• Riboflavin (mg) 0,
• Niacin (mg) 7,
• Pyridoxine (Vit. B6) (mg) 0,
• Folate (µg) 8,
• Cobalamin (Vit. B12) (µg) 0,
• Sodium (mg) 383,
• Potassium (mg) 275,
• Calcium (DV %) 20,
• Iron (DV %) 1,
• Percent Daily Values are based on a 2,000 calorie diet