DUMP-AND-BAKE CRANBERRY CHICKEN
This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!
Provided by Blair Lonergan
Categories Dinner
Time 55m
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
- Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
- Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 543.6 kcal, Carbohydrate 37.9 g, Protein 52.5 g, Fat 18.9 g, SaturatedFat 2.8 g, Cholesterol 132 mg, Sodium 775.8 mg, Fiber 1.3 g, Sugar 28.9 g
ONE-PAN AUTUMN CHICKEN BREASTS WITH APPLES
This dish is a one-pan meal and brings the season of fall inside.
Provided by thedailygourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 16
Steps:
- Heat 1 tablespoon olive oil and butter in a large oven-safe skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper and add to the hot skillet, skin-side down, leaving at least 1 inch between the breasts to ensure even cooking and browning. Cook until skin is browned, about 6 minutes. Turn and cook an additional 6 minutes until browned on both sides. Transfer chicken breasts to a plate.
- Preheat the oven to 375 degrees F (190 degrees C).
- Add remaining 1 tablespoon olive oil to the skillet and stir in apples and onion. Cook, stirring occasionally, for 4 minutes. Season with sage, rosemary, thyme, salt, poultry seasoning, and pepper; stir to combine.
- While apples are cooking, whisk together chicken broth, whipping cream, honey, and mustard in a small bowl. Pour broth mixture in with the seasoned apples and onions and gently scrape browned bits from the bottom using a wooden spoon. Slide chicken breasts back into the skillet, nestling them between onions and apples.
- Transfer skillet to the preheated oven and cook until chicken is no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 383.9 calories, Carbohydrate 15.4 g, Cholesterol 125.7 mg, Fat 19.5 g, Fiber 2 g, Protein 36.3 g, SaturatedFat 7.4 g, Sodium 618.4 mg, Sugar 11.2 g
APPLE CRANBERRY CHICKEN
I made this up because I thought the flavors would match perfectly--and they do. The balsamic vinegar is really the key ingredient and adds a nice zip. This is for one serving, but it can be doubled, tripled, etc. to feed a larger crowd.
Provided by Montegrano
Categories One Dish Meal
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Cut chicken into chunks or strips and dice apple.
- Using a vegetable peeler, peel carrot into strips and sauté until soft.
- Add salt and pepper during cooking process.
- Deglaze with balsamic vinegar (as much as you want, actually) Stir in apple sauce, cranberries, diced apple, cinnamon, chicken, then pour into oven proof baking dish.
- Bake for 15- 20 minutes or until done.
- Season with more salt, pepper, cinnamon, sugar if desired.
- Note: Feel free to change the amount of any of the ingredients.
- The above measurements are approximates because I didn't measure when cooking this recipe.
Nutrition Facts : Calories 383.6, Fat 13.9, SaturatedFat 3.9, Cholesterol 92.8, Sodium 153.2, Carbohydrate 34.8, Fiber 6.9, Sugar 11.9, Protein 31.3
CARAMELIZED APPLE STUFFED CHICKEN BREAST WITH FONTINA AND BING CHERRIES
Steps:
- For the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.
- Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.
- For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.
- For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix ¿ cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.
GUY COOKS WITH KIDS: MIKAELA'S CRANBERRY APPLE CHICKEN BREAST
Provided by Food Network
Time 1h15m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat a large saute pan over medium heat, add 2 tablespoons butter and allow to melt. When the butter is melted and bubbling, add the chopped apple. Stir in the lemon juice and honey with a spatula to coat the apples. Continue to cook until the apples are golden, stirring occasionally, 10 to 15 minutes. (If the apples get too brown, remove from the heat and set aside).
- In another large saute pan over medium-high heat, add 2 tablespoons butter and allow to melt. While the butter melts, mix together the flour, 2 teaspoons salt and the pepper in a large bowl. Dredge the chicken breasts in the flour mixture until thoroughly coated. Carefully place the dredged chicken into the heated pan and brown on each side, about 5 minutes per side. Remove the chicken breasts to a baking sheet or oven-safe warming plate and cover with foil. Set aside.
- In the same saute pan, add the chicken stock and apple and cranberry juices to deglaze the pan. Add the cinnamon stick. Add the remaining 1 teaspoon salt to the mixture, whisking to combine. Allow the sauce to reduce until it reaches a nice thick brown gravy consistency, 35 to 40 minutes. Remove the cinnamon stick.
- Add the cooked apples to the thickened sauce and whisk in the remaining 2 tablespoons butter. Add the cooked chicken breasts to the apples and gravy, to reheat briefly (about 1 minute). Plate the chicken breasts, top with the apples and sauce and sprinkle with the parsley.
APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST
Make and share this Apple, Cranberry, and Feta Stuffed Chicken Breast recipe from Food.com.
Provided by jessmill101
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
- In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
- Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
- Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
- Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
- Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
- Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.
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
EASY CRANBERRY CHICKEN
You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.-Kay Simpson, Hull, Quebec
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.
Nutrition Facts : Calories 425 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
APPLE & BRIE STUFFED CHICKEN BREASTS
Chicken breasts are stuffed with apples, Brie and herbs; topped with a warm cider sauce, carmelized onions and tender cinnamon-apples. This is a deliciously different departure from bland baked chicken.
Provided by Feast Your Eyes
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 400 degrees F.
- Wash the chicken and pat dry with paper towels.
- Transfer the chicken to a clean cutting board. Lightly press each chicken breast flat with one hand; use a sharp knife to cut a slit horizontally along one edge of the breast, cutting nearly to the opposite side but not all the way through. Open it so it forms two flaps, attached at the center, like a butterfly. Set aside - keep refrigerated.
- To a small mixing bowl, add the diced apple, lemon juice, lemon zest, sage, 3 tablespoons of bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Stuff each breast with about a quarter of the apple mixture and 1 slice of Brie; close the flap, press it down firmly, and set the chicken aside.
- Transfer the stuffed chicken breasts to a baking sheet. (There is no need to seal them around the edges.) Sprinkle the breasts with salt and pepper.
- Combine the remaining bread crumbs, parsley, and salt and pepper to taste in a shallow dish. Lightly beat the egg with a fork in another dish.
- One at a time, hold the chicken breast together and dip in the beaten egg - coat on both sides. Dredge in the bread crumb mixture, turning it over to coat well. Repeat until done.
- Next, drizzle 2 teaspoons of olive oil into a large heavy-bottom skillet; set over medium-high heat. Add the chicken breasts; brown on each side (about 2 - 3 minutes per side).
- Transfer the chicken breasts to a large casserole dish; add 1/2 cup of the apple cider/juice, the chicken broth, and the thyme sprigs. Place in the oven and bake for 15 - 20 minutes, or until no longer pink inside.
- While the chicken is baking, heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the onions and sauté for about 15 - 20 minutes, stirring often. Cook until they turn deep golden brown. To the onions add the garlic, sliced apples, cinnamon and wine and cook for about 5 more minutes, or until the liquid evaporates. Cover and keep warm.
- Transfeer the chicken to a warmed serving platter; cover with foil to keep warm.
- Whisk together the remaining apple cider/juice, the mustard, and the cinnamon; bring to a boil in a small sauce pan on high heat for 3 minutes until the sauce is reduced and slightly thickened.
- Spoon the carmelized onions and cinnamon apples, followed by the sauce over the chicken. Serve immediately.
Nutrition Facts : Calories 421.4, Fat 12, SaturatedFat 6.1, Cholesterol 149.7, Sodium 489.1, Carbohydrate 34.2, Fiber 4.5, Sugar 13.4, Protein 38.6
BRIE AND APPLE CHICKEN BREASTS
Recipe courtesy of "National Chicken Council/US Poultry & Egg Assn." Have not tried it as yet but it just couldn't be bad could it? Is prepared and cooked in less than thirty minutes!
Provided by Manami
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450°F.
- Warm 1 Tablespoon butter or margarine in a large non-stick saute pan over medium-high heat.
- Add the apples and saute until softened.
- Set the saute pan aside because you will need it again.
- Tuck a slice of Brie and several slices of apple into the pocket on the underside of the chicken breast between the breast and the tenderloin.
- Season the chicken with salt & pepper.
- Pat a little flour onto both sides of each chicken breast.
- In the saute pan warm 1 Tablespoon butter or margarine over high heat.
- When the butter or margarine foams add the chicken breasts and brown them on both sides.
- Transfer the chicken to a sheetpan, stuffed-side-down, and put it into the oven for 12-14 minutes.
- While the chicken is cooking, make the sauce.
- Pour the cider and the broth into the saute pan and boil it over high heat until reduced to about 1/2 cups.
- Swirl int the remaining 2 Tablespoons of butter or margarine.
- Season to taste with salt and pepper.
- To serve, divide the chicken among serving plates and pour a little sauce over each.
- Serve with a nice brown rice pilaf and nice green vegetable.
- Enjoy!
Nutrition Facts : Calories 351.7, Fat 20.9, SaturatedFat 12.6, Cholesterol 127.3, Sodium 635.6, Carbohydrate 6.2, Fiber 0.8, Sugar 2.9, Protein 33.7
CHICKEN TENDERS WITH APPLE CRANBERRY MARSALA SAUCE
This tasty sauce is easy to prepare and it's wonderful on chicken tenders or breasts. Recipe adapted from Ocean Spray.
Provided by GREG IN SAN DIEGO
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Set aside.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Add chicken and cook about 7 minutes or until chicken is golden brown and no longer pink inside.
- Remove chicken to platter and keep warm.
- Stir wine, jelly and apples into skillet.
- Bring to a boil and scrape up the brown bits from the pan.
- Add sweetened dried cranberries.
- Cook 1 or 2 minutes until slightly thickened.
- Spoon over chicken.
CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE
From a magazine but not sure which one. I had ripped it out and stuffed it in a recipe box. Recipe says that it's good with mashed potatoes and green beans. Looks colorful in the photo.
Provided by Oolala
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix four, salt and pepper on waxed paper or a plate.
- Rub mustard all over the chicken, then coat in the flour mixture, shaking off excess.
- Heat 1 tablespoons oil in a large nonstick skillet over medium heat.
- Add chicken and cook 4 minutes per side or until browned and opaque in center.
- Remove to a serving platter; cover loosely to keep warm.
- Heat 1 teaspoons oil in skillet, add apples and cook, stirring often, 4 minutes or until slightly softened.
- Add cranberry sauce and cider; stir until boiling.
- Serve over the chicken.
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