CRANBERRY CHICKEN DINNER
This meal in one pan combines chicken breasts with frozen sugar snap peas and leftover spiced cranberry sauce. For an easy dinner anytime, use a can of whole-berry cranberry sauce instead. "I prepared this over the holidays and it was so good," writes Sally Huzyak of Incline Village, Nevada.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Arrange the onions and peas in an ungreased 13-in. x 9-in. baking dish. Top with chicken. Combine the cranberries, pecans, oil and soup mix; spoon over chicken. Bake, uncovered, at 375° for 45-50 minutes or until chicken juices run clear.
Nutrition Facts : Calories 649 calories, Fat 28g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 736mg sodium, Carbohydrate 64g carbohydrate (32g sugars, Fiber 5g fiber), Protein 37g protein.
ROASTED CHICKEN WITH PECANS AND CRANBERRIES
I will admit that I am definitely conjuring up some of those holiday flavors (and colors) I love so much. This recipe can be a simple change from a Thanksgiving turkey or a great Christmas or holiday dinner. The crunch of the pecans is an incredible contrast to the softness of the cranberries. The cranberries are tart and they bring out the flavors of the roasted chicken and the pecan butter. With the complexity of holiday dinners and menu planning, something as simple and wonderful as a roasted chicken prepared with pecans and cranberries can be such a refreshing change! Placing nut butter under the skin of the chicken while it cooks helps to reinforce the nut flavor while keeping the meat extra moist. The chicken is roasted then carved and served with a pecan studded cranberry relish. Simple and delicious - the perfect combination.
Provided by Fisher Nuts
Categories Chicken
Time 1h15m
Yield 6 , 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F Place the pecans on a baking sheet and place in the oven. Roast until they are browned, 5 to 8 minutes. Remove from the oven to cool; set aside.
- Combine butter, ¼ cup pecans and thyme leaves in a small dish.
- Loosen skin from breast and legs of chicken. Place ½ of butter mixture in a thin layer under the skin. Rub the oil on the outside of the chicken. Season the outside and inside cavity with salt and pepper. Arrange the chicken, breast side up, in a roasting pan with a rack. Roast for 55 to 60 minutes or until the juices from the thickest part of the thigh run clear and a meat thermometer inserted at that point registers 165°F Remove from the oven and allow to rest 10-15 minutes before carving.
- Prepare the cranberry relish: While the chicken is cooking, combine the cranberries, sugar, orange juice and ½ cup water in a medium saucepan, bring to a simmer over medium heat and cook until the cranberries start to burst, 8-10 minutes. Strain the cranberries out and reduce the cooking liquid for 2-3 minutes over medium heat or until it becomes syrupy. Stir in the red wine vinegar. Pour the liquid over the cranberries and stir in ¼ cup pecans.
- Arrange the dish: Melt the remaining butter mixture in the microwave on HIGH heat for 20 to 30 seconds. Carve the chicken into pieces and pour a little of the pecan butter on each pieces and arrange them on a platter with the cranberry relish. Sprinkle with remaining ¼ cup pecans. Serve immediately.
Nutrition Facts : Calories 821.5, Fat 47.6, SaturatedFat 15.5, Cholesterol 182.9, Sodium 251.5, Carbohydrate 60, Fiber 3, Sugar 54.2, Protein 38.6
CRANBERRY-PECAN GLAZED CHICKEN DINNER
Dried cranberries, cranberry juice and syrup make a sweet-tart glaze for this easy chicken and rice dinner.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 26 g
CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE
Cranberries, oats, pecans and orange glaze. So good!
Provided by Dion
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 15
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.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g
CRANBERRY-GLAZED CHICKEN
Our recipe specialists infuse bone-in chicken breasts with fall flavor by topping them with a crimson-colored cranberry sauce. The meat turns out moist and tender.-Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 489 calories, Fat 25g fat (12g saturated fat), Cholesterol 151mg cholesterol, Sodium 401mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 40g protein.
CRANBERRY GLAZED CHICKEN DINNER
Delight the whole family with Cranberry Glazed Chicken Dinner! Serve this cranberry glazed chicken alongside broccoli and cauliflower couscous.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring broth and vegetables to boil in large saucepan on medium heat. Stir in couscous; cover. Remove from heat. Let stand 5 min. or until broth is completely absorbed.
- Meanwhile, cook chicken in large skillet sprayed with cooking spray on medium heat 5 to 6 min. on each side or until done (165°F). Remove from skillet; cover to keep warm.
- Add barbecue sauce, cranberry juice cocktail and syrup to skillet; stir. Bring to boil on medium-high heat; simmer on medium-low heat 3 min. or until thickened, stirring constantly.
- Serve chicken and couscous mixture topped with barbecue sauce mixture; sprinkle with sunflower kernels.
Nutrition Facts : Calories 550, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 33 g
CRAZY YUMMY CRANBERRY PECAN COOKIES WITH ORANGE GLAZE
Cranberries, oats, pecans and orange glaze. So good!
Provided by Dion
Categories Pecan Desserts
Time 50m
Yield 48
Number Of Ingredients 15
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.
Nutrition Facts : Calories 131.2 calories, Carbohydrate 18.6 g, Cholesterol 18.6 mg, Fat 6.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 107.8 mg, Sugar 12.1 g
CREAMY CHICKEN & CRANBERRY-PECAN WILD RICE
Recipe as published in Kraft Food & Family magazine. As these are many of our favorite flavors I thought I would post this. This is a very pretty presentation as well and would be great to serve to company.
Provided by CindiJ
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix flour, thyme and pepper; coat chicken with flour mixture. Heat oil in large skillet on medium heat. Add chicken to skillet, cook 5-7 minutes on each side or until cook through (165 degree).
- Stir cranberries, pecans and 1/3 cup of the onions into cooked rice; spoon onto serving platter. Remove chicken from skillet, reserving drippings in skillet. Place chicken over rice mixture; cover to keep warm.
- Add broth to skillet; stir to break up browned bits from bottom of skillet. Add cream cheese; cook 2-3 minutes or until cream cheese is melted and sauce starts to thicken, stirring constantly with wire whisk.
- Spoon some of the sauce over each chicken piece and and garnish with reserved onions.
- Serve remaining sauce on the side.
Nutrition Facts : Calories 354.3, Fat 24.1, SaturatedFat 7.1, Cholesterol 106.8, Sodium 230.7, Carbohydrate 6.7, Fiber 1.8, Sugar 2, Protein 28.2
GLAZED CARROTS AND CRANBERRIES WITH PECANS
Betty Crocker's Heart Healthy Cookbook shares a recipe! Cranberries and pecans add a sweet flavor to this no-mess carrot side - ready in 10 minutes.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 10m
Yield 4
Number Of Ingredients 3
Steps:
- Cook carrots as directed on package. Stir in cranberries and pecans.
Nutrition Facts : Cholesterol 0 mg, Fat 1, ServingSize 1 Serving, TransFat 1 g
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