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
CATALINA-CRANBERRY CHICKEN
Got chicken burnout? Try our cranberry chicken recipe to revive your faith in poultry. This CATALINA-Cranberry Chicken is tart, tangy & perfect over rice.
Provided by My Food and Family
Categories Chicken Breast
Time 1h
Yield 8 servings
Number Of Ingredients 4
Steps:
- Heat oven to 350°F.
- Place chicken in 2 (13x9-inch) baking dishes.
- Mix remaining ingredients; pour over chicken.
- Bake 50 min. or until chicken is done (165°F).
Nutrition Facts : Calories 440, Fat 15 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 110 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 40 g
PORK CHOPS WITH CRANBERRY MUSTARD SAUCE
Steps:
- Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
- Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
- Yields: 2 1/4 cups
CRANBERRY-TOPPED RAISED PIE
This raised pork, chicken and bacon pie, topped with festive fruit, makes for a magnificent centrepiece for a Christmas or Boxing Day buffet
Provided by John Torode
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 3h20m
Number Of Ingredients 20
Steps:
- If you want to make your own stock: put the chicken and pork bones in a pan, add 600ml water (or enough to just cover) and bring to a gentle simmer. Cover with a lid and cook for 30 mins, then strain and continue cooking to reduce the liquid to about 300ml. The bones will add natural gelatine to the stock so it should set without additional gelatine. But if you want to make sure, add 1 leaf following the method in step 10.
- Mix together all the filling ingredients in a large bowl and season with 1½ tsp salt. Now make the pastry. Pour 150ml water into a saucepan, add the lard and ½ tsp salt, and bring to the boil. Once the lard has melted, remove from the heat.
- Meanwhile, sift the flour and 1 tsp salt together into a large bowl. Pour over the hot liquid and stir vigorously to form a dough.
- Tip onto your work surface and knead for a couple of mins to develop the gluten slightly and create an even-textured pastry. (Once made, keep covered with cling film.)
- Remove roughly one-third of the pastry and set aside to make the lid later. Roll the remaining pastry to the thickness of a £1 coin. You'll need a 20cm-deep springform cake tin to assemble the pie in.
- Line the cake tin with the pastry, pushing it well into the corners and up the sides of the tin (use a small ball of dough to do this). Leave any excess hanging over the top of the tin.
- Add the filling to the pie, packing it tightly - this will expel any air pockets and create a nice flat top for the cranberries to sit on later.
- Roll out the reserved pastry to the same thickness and lift it onto the pie to create a lid. Press into the pastry around the edges and trim off any excess. Crimp with 2 fingers if you like. Brush the top of the pie with beaten egg. Cut a hole in the centre to let the steam out as it cooks. You can now chill it for up to 24 hrs or cook straight away. Heat oven to 180C/160C fan/gas 4.
- Bake for 30 mins, then reduce heat to 150C/130C fan/gas 2 and bake for another 1 hr 45 mins. If you have a meat thermometer, the internal temperature of the pie should be 75C. If not, insert the end of a spoon into the centre of the pie and hold it there for 10 secs - it should be hot to the touch.
- Place the tin on a wire rack to cool, then remove the pie. If you have a blowtorch, blast it around the outside of the tin before removing the pie - this melts the fat sticking the pastry to the tin, making it release more easily. Alternatively, leave the pie at room temperature for 20 mins before removing the tin. Warm the stock and put the gelatine in a bowl of cold water to soften for 5 mins. Squeeze out any drops of water, then add the gelatine to the stock, stir in until dissolved, and season well. Transfer to a jug.
- If there is no gap between the pastry and meat, you'll need to poke a skewer into the hole and wiggle it around to create space for the stock. Pour two-thirds of the stock into the central hole (use a piping nozzle as a funnel, if you have one), or as much as you can, but reserve about 4 tbsp for the topping. Chill for at least 2 hrs.
- Dissolve the sugar with the sherry over a low heat. Once dissolved, bring to the boil and add the cranberries. Cook for 1-2 mins, but remove from the heat before the cranberries burst. Leave to cool. Once the stock in the pie has set to a jelly, top with the cranberries. Melt your remaining jellied stock in a saucepan over a low heat, then use it to brush the cranberries generously. Return to the fridge for 1 hr to set the topping. Enjoy within 3 days.
Nutrition Facts : Calories 377 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.3 milligram of sodium
CHICKEN WITH CRANBERRIES
When cranberries are in season, I like to stock the freezer so I can serve this dish year-round. The sauce's tangy flavor complements the chicken very well.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a shallow bowl, combine flour, salt and pepper; dredge the chicken. In a large skillet, cook chicken in butter until browned on both sides. Remove chicken and set aside. , In the same skillet, combine the cranberries, water, brown sugar, vinegar and nutmeg; cover and simmer for 5 minutes. Place chicken on top; cover and simmer for 30 minutes. To serve, spoon cranberry mixture over chicken.
Nutrition Facts : Calories 222 calories, Fat 8g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 291mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 6g protein.
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.
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a glass or non-reactive baking dish.
- Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
- Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
CRANBERRY CHICKEN
There are quite a few recipes for Cranberry Chicken, but this one is a little different. I love this chicken! I cook on low in crock pot for at least 6 hours, the yummmy scent fills the house. From Recipetips.com
Provided by True Texas
Categories One Dish Meal
Time 1h45m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F
- Mix onion soup, whole cranberry relish and Catalina salad dressing together in a bowl.
- Place chicken breasts in the bottom of the baking dish and pour the cranberry mixture over the chicken. Sprinkle a little fresh rosemary and dried cranberries over the chicken, if desired.
- Cover the dish and bake for 45 minutes. Remove the cover and bake an additional 15-20 minutes. Serve.
CRANBERRY CHICKEN
It is fast easy and delicious. It is great for potlucks and if company drops in. 1 dish easy clean up and the whole family will love it and ask for seconds so next time you will have to double the recipe.
Provided by jo13632
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Make sure you grease your dish first.
- Mix onion soup cranberries and Russian dressing in greased dish and then add and mix the chicken you can cut the chicken in strips or chunks if you want.
- Once chicken is completely covered arrange chicken in sauce so it is not over lapping and bake in pre heated oven@ 350 degrees for 1 hour un covered.
- Serve over rice.
Nutrition Facts : Calories 442.1, Fat 20.2, SaturatedFat 2.2, Cholesterol 75.5, Sodium 1575.2, Carbohydrate 40.2, Fiber 6.2, Sugar 16.4, Protein 26.6
TENDER CRANBERRY CHICKEN
Tender baked chicken gets dressed for the holidays with a chunky spiced fruit sauce in this recipe shared by field editor Linda Rock of Stratford, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place chicken in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20 minutes., Meanwhile, combine the remaining ingredients. Spoon over chicken. Bake, uncovered, 20-25 minutes longer or until chicken juices run clear.
Nutrition Facts : Calories 334 calories, Fat 6g fat, Cholesterol 73mg cholesterol, Sodium 81mg sodium, Carbohydrate 42g carbohydrate, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
SLOW COOKER CRANBERRY PORK
Sweet, tangy and easy. The sauce is also good with chicken instead of pork. Try serving with rice and onion rings.
Provided by DAWN MINER
Categories Meat and Poultry Recipes Pork
Time 4h10m
Yield 6
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the cranberry sauce, salad dressing, and onion. Place pork in a slow cooker, and cover with the sauce mixture.
- Cover, and cook on High for 4 hours, or on Low for 8 hours. Pork is done when the internal temperature has reached 145 degrees F (63 degrees C).
Nutrition Facts : Calories 374.5 calories, Carbohydrate 32.9 g, Cholesterol 79.6 mg, Fat 15.1 g, Fiber 1.1 g, Protein 26.8 g, SaturatedFat 3.6 g, Sodium 184.1 mg, Sugar 31.2 g
STICKY PORK WITH CRANBERRIES
Use up leftover Christmas cranberry sauce in this quick pork braise, lovely with a dollop of mash
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 7
Steps:
- Season the flour and dust the pork slices. Heat the oil in a large frying pan, then cook the pork for 3-4 mins each side until browned and cooked through. Transfer to a plate and set aside.
- Add the red onion wedges to the pan and fry for 5-8 mins until soft and starting to turn golden. Stir in the stock, cranberry sauce and honey and simmer for 10 mins. Return the pork with any resting juices and gently cook for 1-2 mins until hot through. Serve with some mash or jacket potatoes and vegetables.
Nutrition Facts : Calories 281 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.43 milligram of sodium
CRANBERRY CHICKEN OR PORK
My sister-in-law gave me this recipe. I don't normally like fruit with my meat but this is delicious!
Provided by salzer
Categories Meat
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- In a 9 x 13 in pan place as many pieces of the chicken/pork that will fit in one layer.
- Mix together remaining ingredients.
- Pour over chicken/pork.
- Bake covered for 1 hour at 350 degrees Fahrenheit.
- Remove cover.
- Bake another 20 to 30 minutes (to thicken sauce).
- Serve over rice.
Nutrition Facts : Calories 423.5, Fat 13.9, SaturatedFat 3.9, Cholesterol 93.1, Sodium 925.8, Carbohydrate 43, Fiber 2, Sugar 33.2, Protein 30.9
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CRANBERRY CHICKEN {30 MINUTE, ONE PAN RECIPE} - WELL …
From wellplated.com
4.4/5 (5)Total Time 30 minsCategory Main CourseCalories 399 per serving
- Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
- Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.
CRANBERRY PORK TENDERLOIN RECIPE | MYRECIPES
From myrecipes.com
5/5 (5)Total Time 50 minsServings 4Calories 279 per serving
- Preheat oven to 350°. In a large frying pan, heat 1 tbsp. oil over medium-high heat. Season pork with salt and pepper; brown lightly all over, about 5 minutes.
- Transfer pork to a foil-lined 9- by 13-in. baking pan. Add remaining 1 tbsp. oil to frying pan, reduce heat to medium, and add onion. Cook, stirring, until softened, 3 minutes. Add garlic; cook 1 minute, then pour in chicken broth, cranberry sauce, rosemary, and vinegar. Cook 2 minutes.
- Pour hot cranberry sauce over pork and bake, uncovered, until an instant-read thermometer inserted into meat registers 160°, about 20 minutes. Let pork rest 10 minutes, then slice and serve with sauce.
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