Cranberry Maple Chicken Food

CRANBERRY MAPLE CHICKEN

Steps:

• In a small saucepan, combine the cranberries, water and sugar. Cook over medium heat until berries pop, about 15 minutes., Meanwhile, sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium heat until juices run clear, 4-5 minutes on each side. Stir syrup into cranberry mixture; serve with chicken.

CRANBERRY CHICKEN I

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.

CRANBERRY CHICKEN

Steps:

• Pre-heat oven to 425 degrees.
• In a small bowl, stir together all the spiced brown sugar rub ingredients.
• Pat the chicken dry with a paper towel, place them on a cutting board and rub them all over with the spiced brown sugar mixture.
• Heat butter in a large skillet over medium-high heat, until foaming. Add chicken, skin side down, and cook without moving it until well browned and crisp, about 8 minutes total, lowering heat if it starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.
• Stir in balsamic vinegar and maple syrup until combined, then turn the heat off.
• Nestle chicken back into pan, add the cranberries, pushing them aside so that as much chicken skin as possible is exposed. Add the rosemary sprigs. Transfer pan to oven and roast, uncovered, for about 25 minutes, until a thermometer reaches 165 when inserted.
• Remove from the oven, taste sauce and season with salt and pepper.
• Serve with the cranberries and sauce drizzled over the chicken thighs.

CHICKEN BREASTS WITH MAPLE CRANBERRY SAUCE

Steps:

• Season chicken with salt and pepper and cook as desired (I baked mine in a preheated 350°F oven for about 30 minutes). You can bake them, pan fry them, grill, or poach. Whatever you prefer.
• While the chicken cooks, prepare the sauce. In a small sauce pan, heat oil over medium heat. Saute onions until translucent, about 5 minutes, stirring frequently.
• Add wine, syrup, and cranberries. Bring to a boil over high heat and then reduce heat slightly (medium-high heat). Cook for five minutes, stirring.
• Combine cornstarch and water in a small bowl with a whisk or a fork. While stirring sauce, stir in cornstarch/water mixture, reduce heat to medium and continue to cook for about a minute or until thickened. Serve sauce over cooked chicken.

MAPLE CRANBERRY CHICKEN

Steps:

• In a small bowl, combine syrup and 3/4 cup cranberry sauce; set aside. Sprinkle chicken with salt., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with syrup mixture. , Warm the remaining cranberry sauce; serve with chicken.

MAPLE CRANBERRY CHICKEN BREASTS

Steps:

• Place flour, salt, pepper and rosemary in a bowl or plastic bag.
• Coat chicken pieces in flour mixture.
• Heat olive oil in frying pan on medium heat.
• Add garlic, when just softened add the chicken and brown on both sides.
• Add green onions and mushrooms to pan.
• Mix together maple syrup, vinegar and water.
• Pour over the browned chicken.
• Sprinkle cranberries around chicken pieces.
• Reduce heat to a high simmer for 20 minutes (check chicken frequently to make sure the liquid isn't evaporating too much, add a little water at a time if it is, it should be a little saucy).

CRANBERRY GLAZED CHICKEN

Steps:

• Set oven to 350 degrees.
• Butter a large casserole dish.
• Combine flour with seasoning salt, pepper and garlic powder.
• Coat the chicken pieces in the flour mixture.
• Heat butter and oil in a large skillet over medium heat.
• Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet).
• In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt.
• Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes).
• Pour the sauce over the chicken in the baking dish.
• Bake for about 45-50 minutes, or until the chicken is cooked.

CRANBERRY CHICKEN SALAD

Steps:

• In a large bowl, whisk together the yogurt, mayonnaise, Dijon, maple syrup, balsamic vinegar, salt and black pepper until combined. Taste and adjust the seasoning, if necessary.
• Fold in the cooked chicken, pear, grapes, cranberries, celery, pecans and green onion until combined with the dressing.
• Serve immediately or let chill in the refrigerator. Store in an airtight container in the refrigerator up to 3 days.