Chicken Breast Topped with Cranberries

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"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 recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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