Chicken With Cranberries And Orange Recipes

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CRANBERRY/ORANGE CHICKEN



Cranberry/Orange Chicken image

Meet the Cook: My husband and I have a small bog. So I "experiment" with cranberry recipes every fall! I came across this one in a cookbook, then just changed around a few things to better suit our tastes. Cranberry/Orange Chicken is a nice New England dinner our entire family (we have two teenagers) enjoys. Sometimes, I'll make cranberry sauce, too, to top off a dessert of gingerbread. -Sharon Parsons, Killingworth, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 4-6 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1/8 teaspoon salt
1 broiler/fryer chicken (about 3 pounds), cut up
4 tablespoons butter
2 cups whole fresh or frozen cranberries
1/2 cup chopped onion
2 tablespoons grated orange zest
1-3/4 cups sugar
1-1/4 cups orange juice
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Red food coloring, optional

Steps:

  • Combine the flour and salt and place in a plastic bag. Shake chicken, a few pieces at a time, in flour mixture. Melt butter in a large skillet; brown chicken on all sides. , In a saucepan, combine remaining ingredients except food coloring; bring to a boil. Pour over chicken; cover and simmer for 1 hour or until a thermometer reads 180°. Remove chicken to a warm platter., Bring sauce to a boil and cook, stirring frequently, until thickened. Add a few drops red food coloring if desired. Serve with chicken.

Nutrition Facts : Calories 622 calories, Fat 22g fat (9g saturated fat), Cholesterol 108mg cholesterol, Sodium 203mg sodium, Carbohydrate 77g carbohydrate (65g sugars, Fiber 2g fiber), Protein 29g protein.

CRANBERRY-ORANGE CHICKEN SALAD



Cranberry-Orange Chicken Salad image

This chicken salad for a crowd gets its tart, citrusy twist from a sprinkling of dried cranberries and mandarin oranges.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 10 servings, 1/2 cup each

Number Of Ingredients 6

4 cups chopped cooked chicken
3/4 cup MIRACLE WHIP Light Dressing
1/2 cup dried cranberries
1/2 cup drained mandarin oranges
1/2 cup chopped pecans, toasted
2 tsp. dried tarragon leaves

Steps:

  • Combine chicken and dressing in large bowl.
  • Add remaining ingredients; mix well.
  • Refrigerate several hours or until chilled.

Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g

CHICKEN WITH CRANBERRY-ORANGE-PECAN SAUCE



Chicken with Cranberry-Orange-Pecan Sauce image

Moist golden chicken breasts are dressed up for the holidays in this special dish from field editor Rebecca Baird of Salt Lake City, Utah. Perched on a bed of sauteed spinach, the chicken is topped with a tangy cranberry, orange and pecan sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

1/2 cup all-purpose flour
1/4 teaspoon salt
Dash pepper
2 boneless skinless chicken breast halves
2 teaspoons olive oil
CRANBERRY ORANGE SAUCE:
1 cup fresh or frozen cranberries
1/2 cup orange juice
2 tablespoons brown sugar
1 teaspoon grated orange zest
2 tablespoons chopped pecans
1 garlic clove, minced
1 tablespoon butter
2 cups fresh spinach

Steps:

  • In a resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 3/8-in. thickness; place in the bag and shake to coat. In a large skillet, cook chicken in oil for 3 minutes on each side or until chicken juices run clear. Remove and keep warm., Add cranberries and orange juice to the skillet. Cover and cook over medium heat for 5 minutes or until the berries begin to pop. Add brown sugar and orange zest; cook 1 minute longer. Stir in pecans; remove from the heat., In another skillet, saute garlic in butter until tender. Add the spinach; saute for 1 minute or until spinach begins to wilt. Place spinach on serving plates; top with the chicken and cranberry sauce.

Nutrition Facts : Calories 489 calories, Fat 19g fat (5g saturated fat), Cholesterol 78mg cholesterol, Sodium 438mg sodium, Carbohydrate 53g carbohydrate (24g sugars, Fiber 5g fiber), Protein 28g protein.

CHICKEN WITH CRANBERRIES AND ORANGE



Chicken With Cranberries and Orange image

I got this recipe from 'Joan Bishop's New Zealand Crockpot and Slow Cooker Cookbook'. It's very easy to prepare and is really tasty. The chicken turns out really tender and the dried cranberries come out plump and juicy. The author suggests cooking in a crockpot on low 8-9 hours or on high 4-4 1/2 hours. In a slow cooker she suggests cooking on low for 6-7 hours or on high for 3-3 1/2 hours. I have a slow cooker, so that's the time I've put in the instructions. I used maryland chicken pieces and also used brandy with the cornflour. The author suggests serving with couscous and a salad, but I prefer serving with rice.

Provided by Sazza

Categories     One Dish Meal

Time 7h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

6 -8 large skinless chicken pieces
3 garlic cloves, crushed
2 tablespoons soy sauce
1 orange, zest of
1 cup orange juice
4 tablespoons tomato paste
3/4 teaspoon ground cinnamon
1/3 cup marmalade
1/2 cup dried cranberries
3 tablespoons cornflour
3 tablespoons white wine or 3 tablespoons water
1 1/2 tablespoons chopped of fresh mint

Steps:

  • Place the chicken pieces in the cooker.
  • In a small bowl mix together the garlic, soy sauce, orange zest, juice, tomato paste, cinnamon and marmalade and spoon over the chicken pieces in the cooker.
  • Cover with the lid and cook following the times and settings in the description above.
  • Thirty minutes prior to the end of cooking turn the control to high if cooking on low. Stir in the cranberries.
  • Mix the cornflour to a smooth paste with the brandy (or white wine or water) and stir into the juices in the cooker.
  • Cover with the lid and continue to cook for the final half hour.
  • Serve sprinkled with chopped mint.

Nutrition Facts : Calories 115.9, Fat 0.3, SaturatedFat 0.1, Sodium 431.2, Carbohydrate 23.1, Fiber 1.6, Sugar 15.9, Protein 1.9

CRANBERRY CHICKEN I



Cranberry Chicken I image

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

6 skinless, boneless chicken breasts
1 ½ (1 ounce) packages dry onion soup mix
1 (16 ounce) can jellied cranberry sauce
1 cup French dressing

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

CHICKEN WITH ORANGE AND CRANBERRY SAUCE



Chicken With Orange and Cranberry Sauce image

Make and share this Chicken With Orange and Cranberry Sauce recipe from Food.com.

Provided by Obag6142

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, frozen
1 1/4 cups chicken broth
1 teaspoon orange peel, grated
1/4 cup dry white wine
3/4 cup dried fruit
1/2 cup dried cranberries
1 cup orange juice
1 tablespoon cornstarch
3 tablespoons water
1/4 cup green onion, minced

Steps:

  • Place frozen breasts in 12 inch frying pan and add all ingredients except cornstarch, water, and onions. Bring to boil over medium high heat.
  • Reduce heat and simmer until meat is no longer pink in center of thickest part - about 20 minutes total. Transfer chicken to platter and keep warm.
  • Boil pan juices over high heat, uncovered, 3 or 4 minutes.
  • Mix cornstarch with water and add to sauce; stirring until it boils.
  • Moisten chicken with sauce and serve over rice. Sprinkle chicken with minced green onions.

Nutrition Facts : Calories 414.5, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 340.1, Carbohydrate 36.7, Fiber 4, Sugar 6.2, Protein 33.4

CRANBERRY-ORANGE CHICKEN BAKE



Cranberry-Orange Chicken Bake image

A warm and creamy chicken bake topped with a zesty cranberry-orange stuffing make this a smart standout, and a unique option for the holidays or any day.

Provided by My Food and Family

Categories     Home

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup orange juice
1/2 cup water
1/3 cup dried cranberries
2 Tbsp. chopped pecans
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
2 cups frozen mixed vegetables (peas, corn and carrots), thawed, drained

Steps:

  • Heat oven to 400ºF.
  • Prepare stuffing as directed on package, using orange juice and water for the liquid and stirring in berries and nuts with the stuffing mix.
  • Combine chicken, soup and vegetables. Spoon into 6 ovenproof serving bowls or 13x9-inch baking dish; top with stuffing mixture.
  • Bake 30 min. or until chicken is done.

Nutrition Facts : Calories 410, Fat 15 g, SaturatedFat 3.5 g, TransFat 2 g, Cholesterol 70 mg, Sodium 930 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 30 g

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