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.

Ingredients

• 1 can sliced beets (14–15 oz)
• 1 (8.25 oz) can mandarin oranges
• 1 bag fresh baby spinach (5–6 oz)
• ¼ cup poppyseed dressing

Steps

1. Drain beets and oranges; place in salad bowl
2. Add spinach and dressing; toss and serve.

Chef's Tip: Try roasting fresh beets for deeper flavor. Preheat oven to 450°F. Remove beet greens from 3 fresh beets; wrap beets tightly in foil. Bake 40–50 minutes until tender when pierced with a fork. Unwrap foil and remove skin by rubbing firmly with paper towels. Slice and add to salad.