Best 2 Cranberry Chicken Breast Recipes

When it comes to delightful and flavorful dishes, cranberry chicken breast stands out as a culinary masterpiece. This tantalizing dish combines the tangy and tart flavors of cranberries with the tender and juicy texture of chicken, creating a harmonious blend of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a home cook looking to impress your loved ones, this guide will take you on a journey through the world of cranberry chicken breast recipes, offering a variety of options to suit every palate and skill level. From classic one-pot meals to elegant restaurant-worthy creations, let's embark on a culinary adventure and discover the perfect recipe to satisfy your cravings for a delectable cranberry chicken breast dish.

Check out the recipes below so you can choose the best recipe for yourself!

APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST

Apple, Cranberry, and Feta Stuffed Chicken Breast image

Make and share this Apple, Cranberry, and Feta Stuffed Chicken Breast recipe from Food.com.

Provided by jessmill101

Categories Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

water
1 small tart apple, peeled and diced
1/2 cup dried cranberries
1 shallot, diced
1/4 cup low-fat feta
4 boneless skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

HOISIN AND CRANBERRY ROASTED CHICKEN BREAST

Hoisin and Cranberry Roasted Chicken Breast image

This recipe uses bone in skinless chicken breast (for best flavor) A serving for this recipe is half a breast....they seem to be so big in the packages I get. From Eating Well.

Provided by Lynette !

Categories Chicken

Time 50m

Number Of Ingredients 11

Ingredients

2 chicken breasts, bone in, skinless
1/4 tsp chinese five spice powder
1/4 tsp salt
4 Tbsp all purpose flour, divided
2 Tbsp canola oil
1 large shallot, minced
1/4 c dry sherry, (not cooking sherry...too much sodium!)
1/2 c cranberries, coarsely chopped, fresh or frozen (not dried, sweetened)
1 1/4 c reduced sodium chicken broth, divided
3 Tbsp hoisin sauce
1 tsp brown sugar

Steps:

1. Preheat the oven to 450°F.
2. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger, but thinner). Sprinkle the chicken with the five spice powder and salt.
3. Place 3 tablespoons flour in a shallow dish. Dredge both sides of the chicken in the flour.
4. Heat the oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to a baking sheet. Bake until an instant read thermometer inserted into the thickest part of the breast registers 165°, 15 to 20 minutes.
5. Return the skillet to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add the sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; brink to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.

Tips:

Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed before cooking.
If you don't have any orange juice, you can substitute chicken broth or water.
To make a thicker sauce, add a cornstarch slurry to the pan after the cranberries have been cooked.
Serve cranberry chicken breast with rice, mashed potatoes, or roasted vegetables.
For a healthier version of this dish, use boneless, skinless chicken breasts and cook them in a non-stick skillet with a little olive oil.

Conclusion:

Cranberry chicken breast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The sweet and tart cranberries complement the savory chicken, and the sauce is rich and flavorful. This dish is sure to be a hit with your family and friends.