It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Cranberry-Orange Chicken
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- #46522
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
4 skinless, bone-in chicken breasts
1/4 teaspoon salt
1/4 teaspoon black pepper
1 can (16 ounce size) whole-berry cranberry sauce
1 teaspoon grated orange rind
1/4 cup fresh orange juice
3 tablespoons low-sodium soy sauce
1 tablespoon fresh lemon juice
1 teaspoon butter, melted
2 teaspoons cornstarch
directions
Preheat oven to 350 degrees F.
Sprinkle chicken evenly with salt and pepper. Coat with cooking spray.
Heat a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, meat side down, to pan. Cook for 5 minutes or until browned. Transfer chicken to a 13- x 9-inch baking dish coated with cooking spray.
Combine cranberry sauce and next 5 ingredients in a small bowl, stirring until blended. Pour evenly over chicken. Cover and bake at 350 degrees F for 30 minutes.
Uncover and bake an additional 30 minutes or until chicken is done. Transfer chicken to a serving platter, reserving drippings. Keep warm.
Whisk together drippings and cornstarch in a small saucepan. Bring to a boil over medium-high heat. Cook for 1 minute or until slightly thick. Serve over chicken.
added by
1973
nutrition data
Nutritional data has not been calculated yet.
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