CHICKEN WITH CRANBERRY-ORANGE-PECAN SAUCE
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
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
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
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
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
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
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
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
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
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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