Chicken With Orange And Cranberry Sauce Recipes

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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 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.

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.

DUMP-AND-BAKE CRANBERRY CHICKEN



Dump-and-Bake Cranberry Chicken image

This 5-ingredient Dump-and-Bake Cranberry Chicken is a cozy, easy dinner recipe that's perfect for cool nights!

Provided by Blair Lonergan

Categories     Dinner

Time 55m

Number Of Ingredients 5

4 boneless, skinless chicken breasts (about 3 lbs. total)
8 ounces (about 1 cup) French, Russian or Catalina salad dressing
1 (14 ounce) can whole berry cranberry sauce
1 (1 ounce) packet dry onion soup mix seasoning
Zest from ½ of an orange

Steps:

  • Preheat oven to 375 degrees. Spray a 2-quart baking dish with cooking spray. Season chicken with salt and pepper, to taste.
  • Place chicken in the prepared dish. In a separate bowl, stir together salad dressing, cranberry sauce, dry onion soup mix seasoning and orange zest. Pour sauce over chicken.
  • Cover tightly and bake for 30 minutes. Remove the cover and return to the oven for 15 more minutes, or until the chicken reaches an internal temperature of 165 degrees F. Spoon sauce over chicken and serve.

Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 543.6 kcal, Carbohydrate 37.9 g, Protein 52.5 g, Fat 18.9 g, SaturatedFat 2.8 g, Cholesterol 132 mg, Sodium 775.8 mg, Fiber 1.3 g, Sugar 28.9 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 - CROCK POT



Cranberry Orange Chicken - Crock Pot image

OUT OF THIS WORLD! Tender and delicious! Flavor Galore! This is one of my favorite dishes. I have found that bone-in chicken gives more flavor. I use the following method for fall-off-the-bone chicken. After placing the lid on crock pot place a large double folded kitchen towel over top of lid letting it fall over sides of crock pot. This allows no steam to escape. The sauce in this dish makes good 'gravy' over cooked rice. Makes a pretty dish to serve guests.

Provided by Seasoned Cook

Categories     Chicken Breast

Time 6h15m

Yield 2-3 serving(s)

Number Of Ingredients 15

3 chicken breasts (bone-in)
1 1/2 teaspoons salt
1 onion, chopped
1 celery rib, chopped
1 (15 ounce) whole berry cranberry sauce
3 ounces orange juice
1 teaspoon dry mustard
1/2 teaspoon cinnamon
2 teaspoons lemon juice
2 tablespoons honey
2 tablespoons brown sugar
3 tablespoons chili sauce or 3 tablespoons barbecue sauce
1 orange, sliced
1 tablespoon cornstarch
3 tablespoons cold water

Steps:

  • Rub salt onto chicken breasts and place in bottom of crock pot.
  • In a medium bowl place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over chicken breasts.
  • Place lid on crock pot and top with kitchen towel using instructions in description above. (My crock pot is only 3 months old and I still do this.) Turn crock pot on high and allow to cook 1 hour. Turn on low for 3 or 4 hours. NOTE: I have tried leaving crock pot on high the entire time and this dish was done in 3 1/2 hours.
  • Lift lid and quickly place orange slices over chicken without stirring. Cook an additional hour.
  • Combine cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes.
  • Serve over cooked rice and enjoy!

CRANBERRY SAUCE CHICKEN I



Cranberry Sauce Chicken I image

Chicken breasts baked with an onion cranberry sauce for a simple, sweet and tangy dinner. A great company dish to serve with hot, fluffy white rice.

Provided by phaylock

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 12

Number Of Ingredients 6

12 skinless, boneless chicken breast halves
1 ¼ cups cranberry sauce
1 packet dry onion soup mix
½ cup French-style salad dressing
1 teaspoon white sugar
1 pinch ground black pepper

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
  • Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 232 calories, Carbohydrate 15.4 g, Cholesterol 68.4 mg, Fat 6.2 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1 g, Sodium 433.1 mg, Sugar 13.1 g

ORANGE-GARLIC CHICKEN BREASTS



Orange-Garlic Chicken Breasts image

Our light orange-garlic chicken breasts include garlic, green onions, and a little orange juice to taste, and are cooked quickly in a skillet.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 24m

Yield 6

Number Of Ingredients 10

3 boneless, skinless chicken breast halves (6 to 8 ounces each)
Kosher salt and freshly ground black pepper
1 tablespoon ​ extra-virgin olive oil
2 green onions (thinly sliced)
6 medium to large cloves garlic (crushed and minced)
1/4 cup low-sodium chicken broth
1/3 cup orange juice
Optional: 2 teaspoons brown sugar
Dash of hot sauce, such as Tabasco
2 tablespoons minced fresh parsley or cilantro

Steps:

  • Slice a chicken breast in half horizontally to make 2 cutlets. Pound between 2 sheets of plastic wrap to thin evenly, about 1/2-inch thick. Repeat with the remaining 2 chicken breasts.
  • Sprinkle the chicken breasts lightly with kosher salt and freshly ground black pepper.
  • Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and brown for 2 to 3 minutes on each side.
  • Reduce the heat to medium-low and add the green onions and garlic; continue cooking, stirring, for 2 to 3 minutes longer.
  • Meanwhile, in a small bowl or glass measuring cup, combine the chicken broth, orange juice, brown sugar (if using), and a dash of hot sauce. Pour over the chicken and garlic mixture.
  • Cover the pan and cook for 4 to 5 minutes, or until the chicken is thoroughly cooked. The temperature of the chicken should register at least 165 F on a food thermometer.
  • Arrange the chicken on plates and top with some of the pan juices. Sprinkle with minced parsley or cilantro.

Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Cholesterol 96 mg, Fiber 0 g, Protein 36 g, SaturatedFat 1 g, Sodium 142 mg, Sugar 1 g, Fat 6 g, ServingSize 4 to 6 servings, UnsaturatedFat 0 g

CHICKEN WITH CRANBERRY AND MUSTARD SAUCE



Chicken with Cranberry and Mustard Sauce image

Provided by Aviva Goldfarb

Categories     Chicken     Mustard     Poultry     Cranberry     Bon Appétit     Maryland

Yield Makes 4 servings

Number Of Ingredients 8

4 boneless chicken breast halves with skin
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
2 tablespoons olive oil
1/2 cup whole berry cranberry sauce
1/2 cup canned low-salt chicken broth
1/2 cup orange juice
2 tablespoons Dijon mustard
2 tablespoons whipping cream

Steps:

  • Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.

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