SUNNY'S EASY CHEESE AND CRANBERRY STUFFED CHICKEN WITH CRANBERRY GLAZE
Provided by Sunny Anderson
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
- Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
- Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
- Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
- Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
- Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.
EASY CRANBERRY CHICKEN
You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.-Kay Simpson, Hull, Quebec
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.
Nutrition Facts : Calories 425 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.
GRILLED CRANBERRY CHICKEN
Here's what you do with that extra can of whole berry cranberry sauce that you have left over from Thanksgiving! :) Prep time does not include the time to get your grill ready for cooking.
Provided by breezermom
Categories Chicken
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the bouillon cube in the water; combine with the next 6 ingredients in the container of a blender. Cover, process until the sauce is smooth. Put half the sauce in one bowl, half in another. Set aside.
- Sprinkle the chicken with salt and pepper. Grill chicken, starting skin side down, over hot coals for 30 minutes, turning every 10 minutes. Baste the chicken with one of the bowls of the sauce.
- Grill an additional 30 minutes. Baste every 10 minutes with the sauce, continuing to turn the chicken.
- Serve chicken with the reserved sauce. (the one from the bowl that you set aside and haven't used -- do not use the sauce that you have been brushing on the chicken while it cooked).
Nutrition Facts : Calories 849, Fat 53.3, SaturatedFat 15.2, Cholesterol 243.9, Sodium 798.1, Carbohydrate 30.1, Fiber 2.6, Sugar 25.8, Protein 58.4
GRILLED CRANBERRY-ALMOND CHICKEN SALAD
Hearty grilled chicken salad - perfect for dinner that's ready in less than an hour.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Heat coals or gas grill for direct heat. In small bowl, mix all dressing ingredients with wire whisk. Reserve 3/4 cup dressing for the salad.
- Spray chicken with cooking spray; sprinkle with salt. Cover and grill chicken over medium heat 15 to 20 minutes, turning once and brushing occasionally with remaining dressing, until juice is clear when center of thickest part is cut (170°). Discard any remaining dressing used for brushing. Cut chicken into 1/2-inch slices.
- Divide lettuces among 6 individual serving plates. Top with chicken. Drizzle reserved 3/4 cup dressing over salads. Sprinkle with cheese, cranberries and almonds.
Nutrition Facts : Calories 530, Carbohydrate 24 g, Cholesterol 100 mg, Fat 4 1/2, Fiber 2 g, Protein 32 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 21 g, TransFat 0 g
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
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.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
BEST CRANBERRY CHICKEN
My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.
Provided by misscarolb
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h10m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
- Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
- Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g
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