Cranberry Crostini Recipe Recipes Recipe For Chicken

SUNNY'S EASY CRANBERRY AND GOAT CHEESE CROSTINI

Steps:

• In a medium saucepan over medium-high heat, add the cranberries, stock, honey, rosemary, a pinch of salt and a few grinds of pepper and bring to a boil. Simmer for 1 minute, then remove from the heat and let cool in the pan.
• Smear the crostini with the goat cheese, then top with the cooked cranberries.

CRANBERRY CHUTNEY CROSTINI

Steps:

• For chutney, in a large saucepan, combine the first nine ingredients. Add 1/4 cup water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Add walnuts and remaining water; cover and cook for 10-15 minutes or until berries pop and chutney is thickened., Meanwhile, place bread on an ungreased baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. Combine cream cheese and Gorgonzola until smooth. Spread 1-1/2 teaspoons over each bread slice; top each with 1 tablespoon chutney. Sprinkle with chives if desired.

CRANBERRY TURKEY CROSTINI

Steps:

• Place cranberries and tangerine in a food processor; cover and process until coarsely chopped. Set aside., In a small saucepan, bring vinegar and shallots to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until mixture is reduced to 1/3 cup, stirring occasionally. Stir in the sugar, jalapenos, pepper and reserved cranberry mixture. Cook for 5 minutes over medium heat, stirring frequently. Transfer to a small bowl; refrigerate until chilled., Place bread on ungreased baking sheets; lightly spray bread on both sides with cooking spray. Broil 3-4 in. from the heat for 1-2 minutes on each side or until lightly browned. Spread each slice with 1-1/2 teaspoons cream cheese; top with turkey and 1 tablespoon cranberry mixture.

CRANBERRY CHICKEN I

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.

CRANBERRY BACON JAM CROSTINI RECIPE

Steps:

• Preheat oven to 400 degrees F
• Cover a half baking sheet in foil and lay bacon in a single layer in the pan. Bake for 20-25 minutes, or until crispy.
• Remove bacon from the oven and transfer to a plate lined with paper towels to absorb excess grease. Use another paper towel to blot the top of the bacon to absorb grease.
• Coarsely chop or crumble cooked bacon; set aside.
• Heat 2 tablespoons of bacon fat from the baking sheet to a skillet over medium heat. Add onion and cooked for 5-10 minutes, or until it begins turning golden brown.
• Add salt, brown sugar and red wine vinegar and stir until combined. Add cooked bacon, cranberry juice, dried cranberries and season with salt and pepper, as desired.
• Stir and cook for 10-15 minutes, or until the jam thickens and turns brown in color. Store jam in an airtight container in the refrigerator until ready to use.

CRANBERRY CHICKEN

Steps:

• Preheat the oven to 350 degrees F.
• In a 9x13-inch casserole dish, combine the dressing, soup mix and cranberry sauce. Add the chicken and turn to coat.
• Cover the casserole dish either with a lid or with foil. Bake for 30 minutes. Remove the cover and cook for an additional 15 minutes. Check after 15 minutes to see if chicken is cooked through. Time depends on how thick your chicken breasts are. If not finished, bake an additional 10 to 15 minutes.
• The chicken can be served by itself or over rice with the sauce drizzled on top.

CRANBERRY AND GOAT CHEESE CROSTINI

Steps:

• Spread the goat cheese on the crostini, then top with the cranberry sauce.

RACHEL'S CRANBERRY CHICKEN SALAD

Steps:

• Mix together the chicken and mayonnaise in a bowl, stir to coat well, then stir in the green onions, dried cranberries, apple, pecans, lime juice, salt, pepper, and dill weed. Serve immediately, or refrigerate several hours or overnight (the flavor just gets better).