Chicken Breasts With Cranberry Salsa And Cilantro Cream Recipes

Steps:

• Preheat oven to 350°. Combine chicken, beans, 3/4 cup shredded cheese, 2/3 cup cranberry sauce, sour cream, 1/2 cup salsa, green onions, cilantro, chipotle peppers, cumin, chili powder and pepper. Place 3/4 cup turkey mixture off center on each tortilla. Roll up and place in a greased 13x9-in. baking dish, seam side down. , Combine the remaining salsa and cranberry sauce; pour over enchiladas. Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer., To make ahead Cover and refrigerate unbaked enchiladas overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover dish with foil; bake as directed, increasing covered time to 35-40 minutes or until heated through and a thermometer inserted in center reads 165°. Uncover; sprinkle with remaining cheese. Bake until cheese is melted, 5-10 minutes longer.

Steps:

• Pat chicken breasts dry and sprinkle with 1/2 the Cajun seasoning, salt, and pepper. Set aside.
• Heat olive oil in a large skillet over medium-high heat. Add chicken to the very hot oil and cook, turning occasionally, until juices run clear when chicken is pricked with a fork and both sides are browned, 5 to 7 minutes. Transfer chicken to a plate and set aside, reserving drippings in the skillet.
• Add green onions and bell pepper to the drippings in the skillet. Cook until tender, about 1 minute. Add chicken broth and wine and bring to a boil, about 5 minutes. Simmer until juices have reduced to about 3/4 cup, about 5 minutes more. Add cream and continue to simmer to reduce slightly, 1 to 2 minutes. Stir in tomatoes and cilantro, plus remaining Cajun seasoning. Season with salt and pepper.
• Add chicken to the skillet, cover, and cook until heated through, about 3 minutes more.

Steps:

• In a large nonstick skillet, saute chicken in oil until browned on both sides. , In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a thermometer reads 170°. Serve with couscous. Sprinkle with almonds.

Steps:

• Combine green onions, jalapeno, vinegar and cranberry sauce in a medium sized bowl.
• Stir in 1 tbsp of the cilantro, and 1 tbsp of the lime juice.
• Set aside.
• Combine the remaining cilantro and lime juice with the cream cheese in a small bowl, combining well.
• Set aside.
• Put each chicken breast half between plastic wrap, and flatten to about 1/2 inch thickness using a mallet or rolling pin.
• Sprinkle chicken with salt and pepper.
• Heat medium skillet over medium high heat, cook chicken 4-5 minutes on each side, till done.
• Spoon cranberry salsa evenly into 4 serving plates.
• Top with chicken breasts, and add a dollop of cilantro cream over each chicken breast, then serve.

Steps:

• Place the chicken breasts in a glass or non-reactive baking dish.
• Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
• Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.