Cranberry Chicken

This cranberry chicken is not only a staple dish in my house, it’s also one of my show-off dishes for dinner parties — it’s that good! And for those of you watching your figure, this chicken’s flavor to calorie ratio is awesome. I like to make this with my own cranberry chutney, but cranberry relish, or plain old cranberry sauce (even canned) works fine. The original recipe is from The New American Plate and the only thing I’ve ever changed about it, is just doubling the serving! The chicken goes well with quinoa or brown rice, and roasted harvest vegetables. 

INGREDIENTS makes 4 servings

2 Tbs olive oil

2 Tbs Dijon mustard

1/2 tsp salt

1/2 tsp black pepper

4 thin-sliced chicken breast fillets (so 2 breasts total, you can slice them in half yourself)

3/4 cup cranberry chutney or cranberry relish or whole-cranberry sauce

1 Tbs minced scallions or chives

1 Tbs red wine vinegar

INSTRUCTIONS

1. Pre-heat the oven to 375 degrees. Lightly coat a baking sheet that can fit all 4 chicken breast fillets with oil.

• 2 Tbs olive oil
• 2 Tbs Dijon mustard
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 thin-sliced chicken breast fillets (so 2 breats total, you can slice them in half yourself)

2. In a small bowl whisk together the oil, mustard, salt and pepper. Set aside half of the mixture. Use the other half to coat the chicken fillets, on both sides. Place the chicken on the prepared baking sheet and bake for 12 – 15 min until cooked through. The chicken will not look golden brown, but don’t worry it is cooked through and delicious! Note: If you are using regular chicken breast, instead of thin cut, double the cooking time, and flip the fillets over half way through.

• reserved dijon mixture
• 3/4 cup cranberry chutney or cranberry relish or whole-cranberry sauce
• 1 Tbs minced scallions or chives
• 1 Tbs red wine vinegar

3.  Combine the reserved dijon mixture with the cranberry chutney, the scallions and the red wine vinegar. When the chicken is finished heat the cranberry mixture (in the microwave) until warm.

4.  Spoon the warm cranberry mixture over the baked chicken and serve immediately.