Sunnys Easy Cheese And Cranberry Stuffed Chicken With Cranberry Glaze Recipes

SUNNY'S CHARRED ORANGE AND CRANBERRY RELISH

Steps:

• Preheat the grill to 400 degrees F.
• Zest the orange and set aside. Cut the orange (with its rind) into 1/2-inch-thick slices. Place the slices on the grill and cook until a peek beneath reveals charring, 2 to 4 minutes. Flip and grill the other side, another 2 to 4 minutes.
• Meanwhile, combine the reserved orange zest, cranberries, sugar, ginger and 1 cup water in a medium saucepan over medium heat. Begin to simmer, stirring occasionally. Place the orange slices on a cutting board and trim off the rinds, then remove the seeds and discard. Roughly chop the orange flesh and add to the saucepan. Cook the relish until the cranberries pop and the liquid reduces, about 15 minutes total. Serve chilled or at room temperature.

CRANBERRY-STUFFED CHICKEN

Steps:

• In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.

CRANBERRY GLAZED CHICKEN

Steps:

• Set oven to 350 degrees.
• Butter a large casserole dish.
• Combine flour with seasoning salt, pepper and garlic powder.
• Coat the chicken pieces in the flour mixture.
• Heat butter and oil in a large skillet over medium heat.
• Brown the chicken pieces on both sides, then place in the baking dish (do not clean skillet).
• In the same skillet with the drippings mix the water, brown sugar, vinegar, 1 tablespoon flour, cinnamon, cloves, allspice and 1/2 teaspoon salt.
• Add in cranberries and cook slowly stirring constantly until the cranberry skins pop and the mixture thickens (about 10-15 minutes).
• Pour the sauce over the chicken in the baking dish.
• Bake for about 45-50 minutes, or until the chicken is cooked.

CRANBERRY-GLAZED CHICKEN

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.