Cranberry Pecan Glazed Chicken Dinner Recipes
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
CRANBERRY GLAZED CHICKEN
Don't limit cranberry sauce to holiday turkey dinners. Blend it with Heinz ketchup and a hint of spice to make a delicious sauce for tender chicken breasts. Serve with creamy mashed potatoes and steamed green beans on the side to complete the meal.
Provided by Heinz
Categories Trusted Brands: Recipes and Tips Heinzitup.com
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Flatten chicken breasts by placing meat between two pieces of plastic wrap. Starting in the center, pound chicken with a mallet or rolling pin to an even thickness.
- Thoroughly mix ketchup with cranberry sauce, sugar and allspice.
- Heat oil in a large skillet over medium high heat. Brown chicken for 2 minutes on each side then reduce heat.
- Pour sauce mixture over chicken in skillet. Cover and simmer 4 minutes, stirring occasionally. Turn chicken; simmer an additional 5 minutes or until chicken reaches internal temperature of 165 degrees F (74 degrees C) or is cooked through.
Nutrition Facts : Calories 241.5 calories, Carbohydrate 24.6 g, Cholesterol 58.5 mg, Fat 5.8 g, Fiber 0.4 g, Protein 22.7 g, SaturatedFat 1.2 g, Sodium 338 mg, Sugar 14.2 g
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.
MAPLE CRANBERRY CHICKEN
With just four ingredients, these moist and flavorful chicken breasts are a cinch to prepare. The tart cranberry sauce contrasts nicely with the sweet maple syrup. -Margaret Wilson, San Bernardino, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine syrup and 3/4 cup cranberry sauce; set aside. Sprinkle chicken with salt., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165°, basting frequently with syrup mixture. , Warm the remaining cranberry sauce; serve with chicken.
Nutrition Facts : Calories 198 calories, Fat 0 fat (0 saturated fat), Cholesterol 10mg cholesterol, Sodium 224mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 4g protein.
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
30 WAYS TO USE FRESH CRANBERRIES
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a cranberry recipe in 30 minutes or less!
Nutrition Facts :
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MAPLE GLAZED CRANBERRY PECAN SKILLET CHICKEN
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Servings 4Category Main Course
- Once hot, add chicken thighs and sear on each side, about 3 minutes on each side. Set chicken aside.
- Add butter and maple syrup to the pan. Deglaze the pan with balsamic vinegar by adding it in and stirring. Add sweet potatoes, pecans, and cranberries to skillet. Stir to combine.
- Add chicken back into skillet, on top of potatoes. Place skillet in oven to finish cooking, about 20-25 minutes until chicken reaches an internal temperature of 165 degrees and sweet potatoes are soft.
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- Remove the chicken from the refrigerator and place on a plate or tray. Sprinkle with salt and pepper and let come to room temperature while you prepare the glaze.
- In a large, deep skillet, heat 1 tablespoon olive oil over medium high. Add the shallot and sauté until fragrant and beginning to brown, about 2 minutes. Add the cranberries, water, cider vinegar, and honey. Cook until the berries soften and begin to lose their shape, 5-8 minutes. Stir often so that the berries cook on all sides and much of the liquid cooks away. Once soft, roughly smash the berries with the back of a wooden spoon so that they burst, then stir in the ginger, salt, and allspice. The mixture will be very thick.
- Transfer the cranberry glaze to a bowl. With a paper towel, carefully wipe the skillet clean, then heat the remaining 1 tablespoon olive oil over medium high. Once hot and shimmering, add the chicken thighs in a single layer, seasoning-side down. Let the chicken cook for 5-7 minutes undisturbed, until the first side is golden brown and does not stick to the pan. For the best browning, try not to move the chicken around in the pan as it cooks. Flip the chicken over, then cook it an additional 4-6 minutes, until the juices run clear and a meat thermometer inserted in the center reads 165 degrees F. Transfer the chicken to a serving plate and spoon the cranberry glaze over the top. Let rest 5 minutes, sprinkle with chopped fresh thyme, and serve with extra cranberry glaze for dipping.
CRANBERRY PECAN RELISH - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanCategory Vegetables & SidesServings 2Total Time 15 mins
- Combine the cranberries and syrup in a medium saucepan, and bring to a boil. Let them bubble gently, stirring often, until the skins on the cranberries have all split and the mixture has thickened, 4 to 5 minutes (cover the pan with a lid if the cranberries splatter). If some of the berries don't burst, press them gently against the side of the pan with the back of your spoon to pop them, being careful to avoid hot splatters.
- While the berries are cooking, put the pecans in a small, dry skillet, and stir them over medium heat until they are fragrant and lightly toasted, 2 to 3 minutes. Transfer to a plate to cool.
- When the cranberry mixture has thickened, take it off the heat and stir in the orange zest, vinegar, and pecans. Mix well. Serve warm or transfer to a covered container and chill.
- Make-Ahead/Freezing Instructions: The relish will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. Thaw overnight in the refrigerator before using.
CRANBERRY PECAN CHICKEN SALAD - A SOUTHERN SOUL
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5/5 (5)Total Time 15 minsServings 6
- In a small bowl or measuring cup, whisk together mayonnaise, salt, garlic powder, and pepper. Pour over chicken and other ingredients. Using a large spoon or spatula, toss all ingredients together until well mixed.
CRANBERRY PECAN CHICKEN SALAD RECIPE - WONKYWONDERFUL
From wonkywonderful.com
Servings 2Total Time 5 minsCategory LunchCalories 311 per serving
- Combined all ingredients in large bowl then mix. Adjust the amount of mayo to your preferences, adding more for a creamier chicken salad.
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From lovelylittlekitchen.com
5/5 (5)Total Time 35 minsServings 4Calories 576 per serving
- Preheat a large skillet over medium-high heat. Season both sides of the chicken with kosher salt and pepper. Add 1 tablespoon oil (I use avocado) and 1 tablespoon butter to the hot pan.
- When the chicken is almost cooked through (about 150 degrees internal temp), remove the chicken from the pan, and add pecans, butter, chicken broth, brown sugar, honey, thyme leaves, and parsley. Whisk together over medium heat, then add the chicken back to pan.
- Simmer gently for about 5-8 more minutes, spooning the sauce over the chicken. Serve over rice or mashed potatoes when the sauce is bubbly and thickened, and the chicken is cooked through to 165 degrees.
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