Chicken With Cranberry Orange Pecan Sauce Food

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CHICKEN WITH CRANBERRY-ORANGE-PECAN SAUCE



Chicken with Cranberry-Orange-Pecan Sauce image

Moist golden chicken breasts are dressed up for the holidays in this special dish from field editor Rebecca Baird of Salt Lake City, Utah. Perched on a bed of sauteed spinach, the chicken is topped with a tangy cranberry, orange and pecan sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 boneless skinless chicken breast halves
2 teaspoons olive oil
CRANBERRY ORANGE SAUCE:
1 cup fresh or frozen cranberries
1/2 cup orange juice
2 tablespoons brown sugar
1 teaspoon grated orange zest
2 tablespoons chopped pecans
1 garlic clove, minced
1 tablespoon butter
2 cups fresh spinach

Steps:

  • In a resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 3/8-in. thickness; place in the bag and shake to coat. In a large skillet, cook chicken in oil for 3 minutes on each side or until chicken juices run clear. Remove and keep warm., Add cranberries and orange juice to the skillet. Cover and cook over medium heat for 5 minutes or until the berries begin to pop. Add brown sugar and orange zest; cook 1 minute longer. Stir in pecans; remove from the heat., In another skillet, saute garlic in butter until tender. Add the spinach; saute for 1 minute or until spinach begins to wilt. Place spinach on serving plates; top with the chicken and cranberry sauce.

Nutrition Facts : Calories 489 calories, Fat 19g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 438mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 5g fiber), Protein 28g protein.

BAKED CRANBERRY PECAN SAUCE



Baked Cranberry Pecan Sauce image

Kathy Olsen of Provincetown, Massachusetts says, "We live in cranberry country and are always looking for good recipes to use them. This dish is perfect for Thanksgiving Day."

Provided by Taste of Home

Time 30m

Yield 10 servings.

Number Of Ingredients 6

1 pound fresh or frozen cranberries, thawed
1-1/2 cups chopped pecans
1 cup sweetened shredded coconut
1 cup orange marmalade
3/4 cup sugar
1/2 cup water

Steps:

  • In a large bowl, combine all ingredients. Pour into a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until cranberries are tender. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 329 calories, Fat 16g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 43mg sodium, Carbohydrate 49g carbohydrate (43g sugars, Fiber 4g fiber), Protein 2g protein.

STICKY ORANGE CHICKEN WITH PARSNIPS, MAPLE & PECANS



Sticky orange chicken with parsnips, maple & pecans image

Pop chicken thighs and root veg into a roasting tin with a sweet and tangy maple glaze for a delicious one-pot dinner

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h30m

Number Of Ingredients 13

2 blood oranges , 1 juiced, 1 thickly sliced
3 tbsp maple syrup
2 tbsp olive oil
2 tbsp sherry vinegar
1 tbsp wholegrain mustard
1 tbsp cranberry or redcurrant jelly , melted
2 parsnips , quartered, peeled and the core cut out and discarded
4 chicken thighs , skin on
140g small shallots , left whole but peeled
2 thyme sprigs , broken up a bit
25g pecans , barely chopped
mixed leaf salad or wilted spinach, to serve (optional)
cooked rice , to serve (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Juice 1 of the oranges and whisk together with the maple syrup, olive oil, vinegar, mustard and cranberry jelly. Cut the parsnips into chunky lengths. Put the parnips, chicken thighs and shallots in a roasting tin - make sure everything can sit in a single layer but quite snug. Drizzle over half the orange sauce with some seasoning and toss to coat everything. Roast for 35 mins.
  • Remove the tin from the oven and poke the orange slices in among everything. Scatter over the thyme and drizzle over the rest of the orange sauce. Roast for another 15 mins until the chicken is tender and cooked through, and everything is sticky and golden. Mix in the pecans and cook for another 5 mins. Serve straight away, remembering to scrape out all the sticky juices from the tin, and eat with a mixed leaf salad or some wilted spinach, plus a little rice to soak up the sauce, if you like.

Nutrition Facts : Calories 656 calories, Fat 28 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 14 grams fiber, Protein 42 grams protein, Sodium 1 milligram of sodium

CHICKEN WITH ORANGE AND CRANBERRY SAUCE



Chicken With Orange and Cranberry Sauce image

Make and share this Chicken With Orange and Cranberry Sauce recipe from Food.com.

Provided by Obag6142

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, frozen
1 1/4 cups chicken broth
1 teaspoon orange peel, grated
1/4 cup dry white wine
3/4 cup dried fruit
1/2 cup dried cranberries
1 cup orange juice
1 tablespoon cornstarch
3 tablespoons water
1/4 cup green onion, minced

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.

Nutrition Facts : Calories 414.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 340.1, Carbohydrate 36.7, Fiber 4, Sugar 6.2, Protein 33.4

CRANBERRY PECAN SAUCE



Cranberry Pecan Sauce image

Make and share this Cranberry Pecan Sauce recipe from Food.com.

Provided by Mike Pellerin

Categories     Thanksgiving

Time 20m

Yield 2 1/4 Cups, 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) bag cranberries
3/4 cup sugar
1 orange, zest of
1 orange, juice of
1 cup water
1/2 cup chopped pecans
1 pinch salt
1 pinch allspice

Steps:

  • Wash cranberries and pick over, removing any stems.
  • Place in pot with the sugar.
  • Zest the orange and add to mixture.
  • Juice the orange into measuring cup, and add enough water to make 1 cup. Add to mixture.
  • Add the salt and allspice.
  • Bring to boil, then reduce heat to simmer.
  • Simmer about 10 minutes until large bubbles stack up on each other.
  • Stir in chopped pecans and remove from heat.
  • Allow to cool, then refrigerate.

Nutrition Facts : Calories 290.2, Fat 10, SaturatedFat 0.9, Sodium 42.9, Carbohydrate 52.6, Fiber 5.5, Sugar 43.4, Protein 1.8

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