Friday, April 24, 2009

The Bluebird of Happiness long absent from his life, Ned is visited by the Chicken of Depression...

Roasted Cranberry Chicken

8 small chicken breasts (2 to 2 1/4 pounds) skinned
3/4 cup low-calorie cranberry juice
3/4 cup fresh cranberries
2 springs fresh thyme
4 teaspoons packed brown sugar
fresh thyme leaves

Preheat oven to 375°F. Coat extra-large ovenproof skillet with non-stick cooking spray. Heat over medium-high heat. Sprinkle 1/4 teaspoon each salt and pepper on chicken. In a hot skillet cook, meaty sides down, 5 minutes, turning once, until well-browned on both sides. Transfer skillet to oven. Roast, uncovered, 20 minutes, until chicken is no longer pink (180°F.)
Meanwhile, in saucepan, combine juice, berries, thyme springs, brown sugar, and 1/4 teaspoon of salt. Bring to boiling. Simmer, uncovered, 15 to 20 minutes, until slightly thickened. Discard thyme sprigs. Serve chicken with sauce. Sprinkle with thyme leaves.

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