Roasted Chicken Breasts With Cranberry Port Sauce Recipes

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.

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.

Steps:

• To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
• It is a much more beautiful presentation and it keeps the chicken moist.
• Bones can be used to make stock or discarded.
• If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
• Stuff each breast with same amount of filling and turn slit side down.
• Brush top with a film of dijon mustard and continue with recipe.
• To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
• Dried currants may be substituted for cranberries.
• Trim chicken breasts of any fat.
• Heat butter in skillet on medium high heat.
• Add onion, saute, until softened then add mushrooms and zucchini.
• Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
• Stir in tarragon and cream.
• Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
• Stir in lemon juice and add enough breadcrumbs to hold mixture together.
• Add parsely and season well with salt and pepper.
• Season chicken breasts with salt and pepper.
• With fingertips, make a pocket between skin and flesh of each chicken breast.
• Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
• Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
• Dot with butter, refrigerate until one hour before baking.
• Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
• If skin is not quite crisp enough, place under broiler to crisp it.
• While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
• Reduce by half, skimming occasionally, about 25 minutes.
• Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
• Just before serving, skim any fat off pan juices and add juices to sauce.
• Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
• Garnish with extra dried cranberries, if desired.

Steps:

• Place chicken breasts in a shallow baking dish, skin side up.
• Sprinkle each breast with salt, pepper and 1/2 teaspoon thyme.
• Brush with melted butter and roast 1 hour at 350 degrees or until done.

Steps:

• Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.