Roasted Cranberry Chicken
Chicken and cranberry sauce
Yield
4 servingsPrep
35 minCook
25 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breasts
|
*
|
|
| ¾ | cup |
cranberry juice
low-calorie |
|
| ¾ | cup |
cranberries
fresh |
|
|
thyme
|
*
|
||
| 4 | teaspoons |
brown sugar
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 |
chicken breasts
|
*
|
|
| 177 | ml |
cranberry juice
low-calorie |
|
| 177 | ml |
cranberries
fresh |
|
| 0 |
thyme
|
*
|
|
| 2E+1 | ml |
brown sugar
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 375.
Coat oven proof skillet with nonstick cooking spray. Sprinkle salt and pepper on each chicken breast, add to heated skillet and cook until brown on both sides.
Transfer skillet with chicken to oven.
Roast uncovered for about 25 min - until done.
Meanwhile, in saucepan, combine juice, cranberries, thyme, brown sugar and salt.
Bring to boil. Simmer uncovered, 15 to 20 minutes until slightly thickened.
Serve chicken with sauce.
