This recipe provided
by the Chicken Farmers of Ontario
This colourful, quick and easy dish is wonderful for holiday
entertaining. Serve with Garlic Smashed Potatoes and Rosemary
Scented Carrots, then gussy it up with fresh cranberries and
sprigs of rosemary.
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| Preparation Time: |
10 minutes |
| Cooking Time: |
15 minutes |
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Serves 8 |
| 10-oz (284-mL) |
can chicken broth, undiluted |
| 1/3 cup (75 mL) |
frozen orange juice concentrate, undiluted |
| 1 tbsp (15 mL) |
cornstarch |
| 1 ½ tsp (7 mL) |
rosemary leaves, crumbled |
| 1 tsp (5 mL) |
poultry seasoning |
| ½ tsp (2 mL) |
each salt and freshly ground black pepper |
| 8 |
skinless, Boneless Chicken Breasts |
| ¾ cup (175 mL) |
Ocean Spray Whole Berry Cranberry Sauce |
| |
finely grated peel of 1 orange |
Stir chicken broth with orange juice. Remove ¼ cup
(50 mL) and whisk in cornstarch. Set aside. In a small bowl,
combine rosemary poultry seasoning, salt and pepper. Rub into
both sides of chicken. Spray a large non-stick skillet, with
cooking spray and set over medium-high heat. Brown chicken
until golden, 2 to 3 minutes per side (in batches, if necessary).
Return chicken to pan then stir in broth mixture (without
the cornstarch), cranberry sauce and orange peel. Bring to
a boil, then reduce heat, cover and simmer gently turning
once during cooking until chicken is cooked without a trace
of pink in centre, about 10 minutes.
Push chicken to one side and stir in cornstarch mixture.
Stirring continuously, bring to a boil and cook until sauce
thickens. Serve sauce over chicken and Garlic Smashed Potatoes.
| Nutritional Information: |
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| 1 Serving: |
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|
Protein: |
29 grams |
|
Fat: |
2 grams |
|
Carbohydrates: |
15 grams |
|
Calories: |
202 |
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Spray International, Inc.
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