Tart Cranberry Chicken Food

DUMP-AND-BAKE CRANBERRY CHICKEN

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.

CRANBERRY CHOCOLATE TART

Steps:

• Topping;.
• Pour 1/4 cup cranberry juice into small bowl;sprinkle gelatin over.
• Let stand until softened,about 15 minutes. Combine 1/4 cup cranberry juice, cranberries and the next 5 ingredients in a medium saucepan;bring to boil, stirring until sugar dissolves.
• Reduce heat to medium; simmer until cranberries are tender but still plump,about 5 minutes.
• Strain into bowl;set cranberries aside.
• Add gelatin mixture to hot juice in bowl; stir until gelatin dissolves.
• Stir cranberries back into juice.
• Chill until cranberry mixture is cold and slightly thickened, at least 8 hours or overnight.
• Can be made 2 days ahead,cover and chill.
• Stir chopped crystallized ginger into cranberry mixture.
• Crust:.
• Preheat 350°F; position rack in center of oven.
• Combine chocolate wafer cookies crumbs,sugar and salt in medium bowl;add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips.
• If dry add 1 more tablespoon of melted butter.
• Press crumbs onto bottom and sides of 9 inch tart pan with removable bottom.
• Bake until crust begins to set and slightly crisp, about 14 minutes.
• Press with spoon if crust puffs.
• Cool crust completely before filling.
• Mascarpone Filling:.
• Beat all ingredients except ginger in medium bowl just until thick enough to spread.
• DO NOT OVERBEAT OR MIX WILL CURDLE!
• This can be made 1 day ahead,cover and chill.
• Spoon cranberry mixture evenly over mascarpone filling.
• Chill at least 2 hours and up to 6 hours.
• Garnish with crystallized ginger strips if desired.
• Serve cold.
• Enjoy:).

CHICKEN BREAST WITH CRANBERRY AND BRIE IN PUFF PASTRY

Steps:

• Heat oil in a large saute pan over medium high heat, and add the minced garlic.
• Season the pounded chicken with salt and freshly ground pepper.
• Brown the chicken in oil on both sides for about 5 minutes, and set aside to cool.
• Preheat oven to 350°F.
• Cut chicken breasts in half, if they are large, so they are about 2-3 oz each, or about 3x2 inch pieces.
• Roll out each 1/2 of the puff pastry to a rectangle about 8" x 18", and cut into thirds, so each one is about 8" x 6".
• You will have 6 rectangles in total.
• Place a piece of chicken at one end of the pastry, and top with 2 slices of Brie and 2 tablespoons of cranberry sauce.
• brush the edges of the pastry with egg, and roll it so that you end up with a double layer of pastry on the bottom, and the chicken is also at the bottom.
• Pinch to seal the edges of the pastry and brush the top and sides of the bundle with more of the beaten egg.
• Make sure there are no holes in the pastry.
• Bake at 350 for 20 - 25 minutes, or until golden brown.
• Cranberry Cream Sauce:.
• Mix together the corn starch and water to a paste, and set aside.
• Put the cranberry juice, wine, Dijon mustard, and cream in a medium saucepan and heat to just simmering.
• Add the corn starch mixture, and stir, or whisk, until thickened, for about 1 or 2 minutes.
• To Serve:.
• Make a puddle with about 1/4 cup of sauce on the plate. Place the chicken bundle on top, so that some of the sauce peeks out from underneath.
• If desired, garnish the plate with a few fresh cranberries.
• *To make this a little more health friendly, try using 1 sheet of Phyllo pastry per chicken breast instead of the puff pastry.

EASY CRANBERRY CHICKEN

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.