Cranberry Chicken
Cranberry Chicken
Prep Time: 15 minutes + Marinating
Cook Time: 30 minutes
Total Time: 45 minutes + Marinating
Yields: 4
- 4 Fresh Boneless Skinless Chicken Breast
- 2 Cups Fresh Cranberries
- 3 Cloves Fresh Garlic, Peeled
- 4 tbsp Jade Dragon Soy Sauce
- 4 tbsp Medeiros Pure Classic Mild Olive Oil
- 2 tbsp Bramley’s 100% Pure Maple Syrup
- 1/2 cup White Wine, dry
- 4 1/2 tsp Marcum Rosemary Leaves, chopped
- Marcum Salt & Pepper, to taste
- Combine 1/3 cup cranberries, 2 tbsp oil, 2 tbsp soy sauce, 2 tsp rosemary, 1/2 cup white wine and garlic in a food processor and mix until smooth
- Place chicken in a 9″x13″ baking dish and pour marinade on top, spreading evenly to coat chicken.
- Cover and marinate for 30 minutes or up to 24 hours in the refrigerator.
- 30 minutes prior to cooking, remove chicken from refrigerator and let stand at room temperature.
- Preheat oven to 375° F
- Pat chicken dry, brush with oil, then season with 1/2 tsp rosemary, salt and pepper. Sprinkle 1/2 cup of cranberries in dish.
- Bake for 22 minutes then remove chicken. Brush with maple syrup and cook 5-7 additional minutes.
- Remove from oven and spoon cranberries and sauce in dish on top of chicken.
- Serve with rosemary and soy sauce.
- Fresh rosemary can be substituted for dried
- Chicken thighs can be substituted for chicken breasts