Cranberry Pecan Glazed Chicken Dinner Recipes

Steps:

• Set oven to 350 degrees.
• Butter a large casserole dish.
• Combine flour with seasoning salt, pepper and garlic powder.
• Coat the chicken pieces in the flour mixture.
• Heat butter and oil in a large skillet over medium heat.
• Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet).
• In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt.
• Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes).
• Pour the sauce over the chicken in the baking dish.
• Bake for about 45-50 minutes, or until the chicken is cooked.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
• In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
• In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.

Steps:

• In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring to a boil; cook until liquid is evaporated. Transfer to a blender. Cover and process until blended. Place in a small bowl; stir in the butter, 2 teaspoons thyme, salt and pepper. Set aside., In the same saucepan, combine the cranberry juice, brown sugar and remaining whiskey. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in remaining thyme., With fingers, carefully loosen skin from each chicken breast; rub butter mixture under the skin. Place in a greased 15x10x1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture.

Steps:

• Brush grill rack with canola or vegetable oil. Heat gas or charcoal grill. Mix half of the cranberry sauce with the syrup. Sprinkle salt over chicken.
• Place chicken on grill over medium heat. Cover grill; cook 10 minutes. Turn chicken. Cover grill; cook 10 to 15 minutes longer, brushing occasionally with cranberry-syrup mixture, until juice of chicken is clear when center of thickest part is cut (170°F). Discard remaining cranberry-syrup mixture.
• Serve chicken with remaining cranberry sauce.

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Sift the flour, baking soda, and salt together in a bowl.
• In a large bowl, beat together the butter, white and brown sugars, and vanilla extract with an electric mixer until the mixture is creamy and well blended. Beat in eggs, one at a time, and then gradually beat in the flour just until the mixture makes a soft dough. Stir in the pecans, rolled oats, and cranberries, and drop by heaping spoonfuls onto ungreased baking sheets.
• Bake in the preheated oven until the cookies are set and the edges are slightly brown, 10 to 12 minutes. Let the cookies cool for 1 minute on baking sheets before removing to wire racks to finish cooling. Glaze cookies while still a little warm.
• Place the confectioners' sugar and orange juice in a microwave-safe bowl, and stir to dissolve the sugar. Stir in the orange zest and butter, and microwave on medium power until the butter melts and the mixture is warm, about 30 seconds. Stir the warm glaze until smooth, and drizzle over cookies.

Steps:

• Bring broth to boil in medium saucepan on medium-high heat; stir in rice. Cover; simmer on medium-low heat 3 min. Add broccoli and cranberries; stir. Simmer, covered, 2 min. Remove from heat; let stand 5 min. or until broth is completely absorbed.
• Meanwhile, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken thighs; cook 8 to 10 min. on each side or until done (170°F). Remove from skillet; cover to keep warm.
• Add barbecue sauce, juice and syrup to same skillet; stir. Bring to boil; cook on medium-high heat 3 min. or until thickened, stirring occasionally. Fluff rice with fork. Serve chicken and rice topped with sauce and nuts.