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.
Friday, April 24, 2009
The Bluebird of Happiness long absent from his life, Ned is visited by the Chicken of Depression...
Labels:
bbq chicken,
brown sugar,
cranberry,
roast chicken,
thyme
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