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Chicken Breasts with Cranberries https://www.metro.ca/userfiles/image/recipes/poitrines-poulet-canneberges-11001.jpg PT30M PT55M PT1H25M
Combine the cranberries, maple syrup, balsamic vinegar, soy sauce in a blender. Add the chicken broth and set aside.In a small bowl, combine the garlic, lemon zest, rosemary, thyme, salt, and pepper.Coat the chicken in the garlic mixture.Place the chicken in an airtight container.Mix the lemon juice, olive oil, and wine vinegar.Pour the mixture onto the chicken.Let the chicken marinate for at least 2 hours.Pre-heat the oven at 425°F.Cook the chicken breasts skin down in a pan at medium high, for 4 minutes. Flip and cook another 4 minutes. Remove from the heat and flip the chicken breasts so they are skin down.Add the baby potatoes, small onions, and cranberry mixture. Top with a lemon, garlic, sprigs of rosemary and thyme.Bake the chicken in the oven for 40 minutes.Flip the chicken breasts so the skin becomes golden.Cook for another 5 minutes.Source: Max L'Affamé
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For the cranberry mixture 2 cups (500 ml) thawed Irresistibles cranberries 1/2 cup (125 ml) maple syrup 2 tablespoon (30 ml) balsamic vinegar 1 tablespoon (15 ml) soy sauce 1 cup (250 ml) chicken broth For the marinade 4 chicken breast skin on 6 garlic cloves chopped zest of a lemon 2 sprigs of rosemary chopped 5 sprigs of thyme chopped 1 tablespoon (15 ml) pepper 1 tablespoon (15 ml) salt juice of 1 lime 1/2 cup (125 ml) olive oil 2 tablespoon (30 ml) white wine vinegar For the casing 1/2 cup (125 ml) sweet onion 1 cup (200 g) baby potato 1/2 cup (125 ml) Irresistibles cranberries 3 sprigs of rosemary 3 sprigs of thyme 1 lemon halved 1 head of garlic halved
Chicken Breasts with Cranberries

Chicken Breasts with Cranberries

Rate this recipe
1 Vote
4
Plat principal
0:30
Preparation
0:55
COOKING
1:25
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • For the cranberry mixture
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  • 2 cups
    (500 ml)
    thawed Irresistibles cranberries
  • 1/2 cup
    (125 ml)
    maple syrup
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    905 g OR TABLE SYRUP 710 ml SELECTED VARIETIES, OR 4.49 EA.


  • 2 tablespoon
    (30 ml)
    balsamic vinegar
  • 1 tablespoon
    (15 ml)
    soy sauce
  • 1 cup
    (250 ml)
    chicken broth
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  • 4
    chicken breast skin on
  • 6
    garlic cloves chopped

  • zest of a lemon
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  • 2
    sprigs of rosemary chopped
  • 5
    sprigs of thyme chopped
  • 1 tablespoon
    (15 ml)
    pepper
  • 1 tablespoon
    (15 ml)
    salt

  • juice of 1 lime
  • 1/2 cup
    (125 ml)
    olive oil
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  • 2 tablespoon
    (30 ml)
    white wine vinegar

  • For the casing
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  • 1/2 cup
    (125 ml)
    sweet onion
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  • 1 cup
    (200 g)
    baby potato
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    PRODUCT OF U.S.A. 3.95/kg


  • 1/2 cup
    (125 ml)
    Irresistibles cranberries
  • 3 sprigs of
    rosemary
  • 3
    sprigs of thyme
  • 1
    lemon halved
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  • 1
    head of garlic halved
Imprimer ma sélection

Preparation

Combine the cranberries, maple syrup, balsamic vinegar, soy sauce in a blender. Add the chicken broth and set aside.

In a small bowl, combine the garlic, lemon zest, rosemary, thyme, salt, and pepper.

Coat the chicken in the garlic mixture.

Place the chicken in an airtight container.

Mix the lemon juice, olive oil, and wine vinegar.

Pour the mixture onto the chicken.

Let the chicken marinate for at least 2 hours.

Pre-heat the oven at 425°F.

Cook the chicken breasts skin down in a pan at medium high, for 4 minutes. Flip and cook another 4 minutes. Remove from the heat and flip the chicken breasts so they are skin down.

Add the baby potatoes, small onions, and cranberry mixture. Top with a lemon, garlic, sprigs of rosemary and thyme.

Bake the chicken in the oven for 40 minutes.

Flip the chicken breasts so the skin becomes golden.

Cook for another 5 minutes.

Source: Max L'Affamé

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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