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Chicken Breast Topped with Cranberries

Here's how you make Chicken Breast Topped with Cranberries
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  • Servings: 4
  • Prep: 15m
  • Cook: 35m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 medium chicken breast halves, 4 to 6 ounces (I used bone in, skin on; the original recipe called for skinless, boneless)
  • 2 teaspoons Seasoned salt
  • 1/2 teaspoon pepper
  • Cranberry Sauce:
  • 1 teaspoon olive oil
  • 1/4 cup oinion, finely chopped
  • 1 clove garlic, minced
  • 1 cup cranberries, fresh or frozen
  • 1/4 cup chicken broth, low sodium
  • 1/4 cup sugar (I used splenda)
  • 1/2 teaspoon parsley flakes
  • 1/2 teaspoon sage ( I used poultry seasoning)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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