Chicken Breast Topped with Cranberries
Recipe: #6850
October 24, 2012
Categories: Sauce, Chicken, Cranberry, British, Pacific Northwest, Pacific Rim, Brunch, Christmas, Easter, Fathers Day, Mothers Day, Romantic Dinner Sunday Dinner, Thanksgiving, Valentine's Day, Oven Bake, Oven Roast, Diabetic, Heart Healthy, Low Calorie, Low Carbohydrate, Low Fat, No Eggs, Chicken Dinner, more
"Lovely tart cranbery sauce topping on a juciey Chicken breast, either bone in, skin on or boneless, skinless. Revised from Company's comming "Healthy in a Hurry""
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (283.6 g)
- Calories 175.9
- Total Fat - 5.9 g
- Saturated Fat - 2.8 g
- Cholesterol - 10.7 mg
- Sodium - 1350.2 mg
- Total Carbohydrate - 26.3 g
- Dietary Fiber - 5.1 g
- Sugars - 18.2 g
- Protein - 7.6 g
- Calcium - 198.7 mg
- Iron - 1.6 mg
- Vitamin C - 39.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 425f degrees. Line a cooking tray with aluminum foil; lightly spray with veggie spray. Rinse chicken and pat dry with paper towel. Sprinkle chicken breasts with seasoned salt and pepper; place on cooking tray; roast in preheated oven 25 to 30 minutes or until juices run clear.
Step 2
While the chicken is roasting, add olive oil to a small saucepan over medium heat; add onion and garlic, cook for about 5 minutes until onion is soft. Add the next 7 ingredients, stir and bring to a boil; boil uncovered for about 5 minutes, stirring occasionally, until cranberries split and sauce is slightly thickened. Remove from heat, cover to keep warm.
Step 3
Place chicken breasts on plate and spoon the sauce over the chicken or alternately serve the sauce separately.
Tips
No special items needed.
1 Reviews
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