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
GARLIC CRANBERRY CHICKEN
Healthy cranberries add a burst of sweetness to this savory, garlicy chicken dish. -Lesley Pew, Lynn, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- Place the onions, celery, carrots, cranberries, garlic and bay leaf in a 13-in. x 9-in. baking dish coated with cooking spray. Add wine or broth. Combine the salt, pepper and basil; sprinkle over chicken. Place over vegetable mixture. , Bake, uncovered, at 350° for 70-80 minutes or until chicken juices run clear. Remove chicken; keep warm. Strain cooking liquid; discard vegetable mixture. Skim fat from liquid and set aside 1-1/3 cups. , For sauce, place cranberries in a small bowl; add boiling water. Let stand for 3 minutes; drain and discard liquid. Set berries aside., In a nonstick saucepan coated with cooking spray, melt butter. Stir in the flour, salt and pepper until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil; cook 1-2 minutes longer or until thickened. Stir in half-and-half and reserved cranberries; heat through. Serve with chicken.
Nutrition Facts : Calories 224 calories, Fat 6g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 393mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges
GARLIC AND CITRUS CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 2h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Position the rack in the center of the oven and preheat to 400 degrees F.
- Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
- Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan. Roast the chicken for 1 hour, basting occasionally and adding some chicken broth to the pan, if necessary, to prevent the pan drippings from burning. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked 1 hour. Continue roasting the chicken until an instant-read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
- Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
BEST CRANBERRY CHICKEN
My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.
Provided by misscarolb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
- Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
- Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g
CRANBERRIES & CHICKEN CUTLET
Make and share this Cranberries & Chicken Cutlet recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
- Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
- In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
- Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
- Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
- Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.
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