Roasted Chicken With Pecans And Cranberries Food

CHICKEN STUFFED WITH CRANBERRIES AND PECANS

Steps:

• Preheat the oven to 375 degrees.
• Toast pecans and set aside.
• Reserve 2 teaspoons each of cranberries and pecans for the sauce.
• For the stuffing, combine remaining cranberries, pecans and shredded cheese in a small bowl and mix well.
• Carefully make a slit lengthwise down the side of each chicken breast to butterfly, careful not to cup all the way through. Open chicken up and lay fat.
• Divide filling among the chicken breasts and spread over each one, then fold the top of the chicken over the filling and secure with a toothpick.
• Spread flour onto a plate.
• Lightly dredge chicken with flour.
• Season chicken with salt, pepper and garlic powder.
• Place oil and butter in the skillet and heat over medium to medium high.
• Add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes.
• Remove chicken from skillet and place in a baking dish. Place baking dish in the oven for approximately 10 minutes until cooked through.
• While chicken is baking, use the same skillet and add remaining cranberries and pine nuts.
• Add broth and bring to a light boil.
• Reduce heat and allow sauce to slightly thicken and cranberries to soften.
• Remove chicken from the oven and slice.
• Serve on a plate with sauce over top.

CRANBERRY PECAN CHICKEN SALAD

Steps:

• Cut up cooked chicken into bite size cubes - should be enough to fill 3 cups & place in large bowl. Add dry seasonings, celery, dried cranberries, and pecans - toss with hands so as not to break up chicken cubes.
• In a small bowl, mix together the mayonnaise, sour cream, and lemon juice with small wire whisk & add to chicken mixture - gently toss all ingredients together and chill until ready to serve.

ROASTED CHICKEN WITH PECANS AND CRANBERRIES

Steps:

• Preheat oven to 375°F Place the pecans on a baking sheet and place in the oven. Roast until they are browned, 5 to 8 minutes. Remove from the oven to cool; set aside.
• Combine butter, ¼ cup pecans and thyme leaves in a small dish.
• Loosen skin from breast and legs of chicken. Place ½ of butter mixture in a thin layer under the skin. Rub the oil on the outside of the chicken. Season the outside and inside cavity with salt and pepper. Arrange the chicken, breast side up, in a roasting pan with a rack. Roast for 55 to 60 minutes or until the juices from the thickest part of the thigh run clear and a meat thermometer inserted at that point registers 165°F Remove from the oven and allow to rest 10-15 minutes before carving.
• Prepare the cranberry relish: While the chicken is cooking, combine the cranberries, sugar, orange juice and ½ cup water in a medium saucepan, bring to a simmer over medium heat and cook until the cranberries start to burst, 8-10 minutes. Strain the cranberries out and reduce the cooking liquid for 2-3 minutes over medium heat or until it becomes syrupy. Stir in the red wine vinegar. Pour the liquid over the cranberries and stir in ¼ cup pecans.
• Arrange the dish: Melt the remaining butter mixture in the microwave on HIGH heat for 20 to 30 seconds. Carve the chicken into pieces and pour a little of the pecan butter on each pieces and arrange them on a platter with the cranberry relish. Sprinkle with remaining ¼ cup pecans. Serve immediately.

CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE

Steps:

• Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
• Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
• Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
• Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
• Serve remaining sauce on the side.