Cranberries Chicken Cutlet Recipes

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BEST CRANBERRY CHICKEN



Best Cranberry Chicken image

My mom found this recipe years ago, and now it's become a cheap and easy weeknight favorite at my house.

Provided by misscarolb

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 1h10m

Yield 6

Number Of Ingredients 8

1 tablespoon butter
1 small onion, chopped
3 pounds chicken thighs
⅔ cup ketchup
⅓ cup brown sugar
1 tablespoon apple cider vinegar
1 teaspoon dry mustard powder
1 (8 ounce) can whole berry cranberry sauce

Steps:

  • Preheat an oven to 400 degrees F (200 degrees C).
  • Place the butter and onion in a 9x13 inch baking dish, and bake in the preheated oven, stirring occasionally, until the onion is translucent, about 15 minutes. Remove the dish from the oven, push the onion over to one end, and place the chicken thighs in the dish in a single layer. Return to the oven and bake for about 25 minutes.
  • Stir together the ketchup, brown sugar, vinegar, mustard powder, and cranberry sauce in a bowl. Remove the chicken from the oven, and scoop the cooked onions into the cranberry mixture. Spoon the mixture over the chicken thighs, and return to the oven.
  • Bake until the cranberry mixture is slightly caramelized and the chicken is done, about 20 more minutes. An instant-read thermometer inserted near the center should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 526 calories, Carbohydrate 33.8 g, Cholesterol 146.4 mg, Fat 25.7 g, Fiber 0.8 g, Protein 38.9 g, SaturatedFat 7.8 g, Sodium 450.4 mg, Sugar 27.5 g

CRANBERRY TURKEY CUTLETS



Cranberry Turkey Cutlets image

"When our son-in-law brought home some wild turkey, we turned to this recipe," recalls Marguerite Shaeffer of Sewell, New Jersey. "He took care of the grilling while I made the sauce, and we all enjoyed this healthy entree."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1 cup thinly sliced onion
2 teaspoons canola oil
2 cups dried cranberries
2 cups orange juice
1-1/2 teaspoons balsamic vinegar
6 turkey cutlets (1/2-inch thick and 4 ounces each )
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large skillet, saute onion in oil for about 6 minutes or until lightly browned. Stir in the cranberries, orange juice and vinegar. Bring to a boil over medium heat; cook and stir until sauce begins to thicken. Set aside., Sprinkle turkey cutlets with salt and pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place turkey over drip pan and grill, covered, over indirect medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Top each cutlet with some of the cranberry sauce; grill 1-2 minutes longer. Serve with remaining cranberry sauce.

Nutrition Facts : Calories 309 calories, Fat 2g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 252mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 4g fiber), Protein 29g protein. Diabetic Exchanges

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

BAKED CRANBERRY CHICKEN WITH ROSEMARY



Baked Cranberry Chicken with Rosemary image

This easy baked cranberry chicken recipe with rosemary is the perfect festive dinner! Bold flavors from fresh garlic, rosemary, citrus, and tangy-sweet cranberries come together to create a show-stopping dish. If you like, you can marinate the chicken in the seasoning and citrus for a couple hours in the fridge or just do as in the recipe and allow it to sit at room temperature for a few minutes.

Provided by Suzy Karadsheh

Categories     Entree

Number Of Ingredients 14

2 cups fresh cranberries
1/3 cup brown sugar
2-3 tbsp white wine vinegar (more for later)
6 pieces bone-in (skin on chicken (I used 2 chicken breasts and 4 thighs))
6-8 garlic cloves (minced)
Salt and pepper
1 1/2 tbsp chopped fresh rosemary (or 1 1/2 tsp dry rosemary)
1 tsp sweet paprika
1/3 cup Extra virgin olive oil
1 lemon (juice of (do not discard used lemon halves))
1 large yellow onion (chopped)
3 celery stalks (chopped)
1/2 cup chicken broth or water
More fresh rosemary for garnish

Steps:

  • In a small bowl, combine the cranberries, brown sugar, and white wine vinegar. Set aside for now.
  • Pat the chicken pieces dry. Rub the chicken with the minced garlic on both sides (make sure to apply some of the garlic underneath the chicken skins). Season well with salt and pepper. Combine the rosemary and paprika then apply to the chicken pieces on both sides and again underneath the skin.
  • In a large bowl or deep enough dish, mix the olive oil, lemon juice and 2 tbsp white wine vinegar. Now add the chicken, celery, onions, and used lemon halves. Work everything together with clean hands. Set aside to marinate just for 15 minutes or so.
  • Preheat the oven to 425 degrees F.
  • Heat 1 tbsp olive oil in a skillet. Place the chicken skin side down to brown on medium-high for 5 minutes. Turn over and brown on the other side.
  • Place the chicken, onions, celery, lemon halves and any liquid from the marinade in a lightly oiled baking pan. Add 1/2 cup water or chicken broth, then add the sugared cranberries.
  • Bake in the 425 degrees F heated-oven for 35 to 40 minutes or until the chicken is fully cooked through. Serve hot with Lebanese rice and your favorite salad.

Nutrition Facts : Calories 145.2 kcal, Sugar 2.7 g, Sodium 10.9 mg, Fat 12.4 g, SaturatedFat 1.8 g, TransFat 0.1 g, Carbohydrate 9 g, Fiber 2.6 g, Protein 1.4 g, Cholesterol 0.7 mg, UnsaturatedFat 10.3 g, ServingSize 1 serving

CRANBERRIES & CHICKEN CUTLET



Cranberries & Chicken Cutlet image

Make and share this Cranberries & Chicken Cutlet recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breast halves or 4 prepared chicken cutlets
3 tablespoons butter
1/4 cup shallot, finely minced
2 small bay leaves
1/4 cup dry red wine
2/3 cup canned whole berry cranberry sauce
1/2 cup chicken broth
1 tablespoon balsamic vinegar
salt & pepper

Steps:

  • If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper.
  • Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan.
  • In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute.
  • Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes.
  • Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes.
  • Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.

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