This is the main content.
Cranberry-Almond Chicken
Recipes
Cranberry-Almond Chicken
4 servings
45 minutes total

Ingredients

  • Cooking spray
  • 2 lb boneless, skinless chicken breasts
  • 2 shallots
  • 1 leek
  • 3 tablespoons unsalted butter
  • ½ cup apple cider vinegar
  • ½ cup maple syrup
  • ¼ teaspoon ground nutmeg
  • ½ cup sweetened, dried cranberries
  • ½ cup panko breadcrumbs
  • ⅓ cup slivered almonds
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon pepper

Steps

    1. Preheat oven to 450°F. Coat 2-quart baking dish with spray. Place chicken in dish (wash hands); bake 20 minutes.
    2. Meanwhile, chop shallots coarsely. Cut leek in quarters lengthwise and rinse well, then slice thinly (white part only; 1 cup). Place butter in small bowl to soften.
    3. Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium-high. Reduce heat to medium-low; cook 10 minutes or until liquid has thickened and reduced by about one-half.
    4. Stir cranberries, breadcrumbs, almonds, salt, and pepper into butter until blended.
    5. Remove chicken from oven. Pour maple sauce over chicken and sprinkle with cranberry-almond topping. Bake 5–10 more minutes until chicken is 165°F. Slice chicken and serve.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ¼ recipe serving: Calories 620, Total Fat 19g, Sat Fat 7g, Trans Fat 0g, Chol 150mg, Sodium 270mg, Total Carb 61g, Fiber 4g, Total Sugar 42g, (Incl. 38g Added Sugars), Protein 50g, Vitamin D 0%, Calc 8%, Iron 15%, Potassium 15%