Cranberry Balsamic Chicken

Balsamic Cranberry Chicken

This dried cranberry and balsamic glaze is perfect for perking up boneless chicken breasts! It easily takes them from ordinary to extraordinary.

The tangy sauce is made of dried cranberries, balsamic vinegar, a touch of honey, Worcestershire sauce, garlic and olive oil. It’s pulsed together in a food processor then briefly simmered in a small saucepan to reduce it down a little and develop its rich flavor along with its distinguishing dark color. You don’t want to cook it more than 10 minutes or the flavors will become too strong.

The glaze is brushed over chicken breasts that have been pounded thin, topped with a smattering of pine nuts and baked. It looks a little strange, this I know, but trust me when I say it doesn’t taste that way. The chicken remains juicy and tender under the sauce and the pine nuts give it a nice toasty crunch. It’s tart and a little sweet.

I made this twice in the past few weeks and am excited to try it again using turkey breasts. I know, I know, it’s April not November but when you discover a good thing you shouldn’t let it sit and idle. You know how some people celebrate Christmas in July? {That’s really a thing.}

I’ll have Thanksgiving in April. You’re invited.

Baked Balsamic Cranberry Chicken

Cranberry Balsamic Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 4 - 5 servings

Cranberry Balsamic Chicken

This dried cranberry and balsamic glaze is perfect for perking up boneless chicken breasts! It easily takes them from ordinary to extraordinary.

Ingredients:

1/3 cup dried cranberries + 2 tablespoons for garnish
1/2 cup balsamic vinegar
2 tablespoons honey
1 teaspoon Worcestershire sauce
1 clove garlic, peeled
coarse salt and fresh black pepper
1/4 cup olive oil
1 + 1/2 pounds boneless chicken breasts
a few tablespoons pine nuts or almonds

Instructions:

  1. Preheat oven to 400 degrees F. Grease a 9x13-inch baking pan.
  2. Using a food processor pulse together the 1/3 cup cranberries, vinegar, honey, Worcestershire and garlic with a couple pinches of salt and pepper. Pulse in the olive oil.
  3. Pour the sauce into a small saucepan and bring to a simmer over medium-high heat, turn heat down and maintain a simmer, stirring often 8 - 10 minutes.
  4. Meanwhile, pound the chicken breasts out to an even thickness between sheets of saran wrap with a meat mallet or small frying pan. Season well with salt and pepper. Place in the pan.
  5. Let the sauce cool off to barely warm then spoon over the chicken and spread from edge to edge. Sprinkle with pine nuts and bake until cooked through 20 - 45 minutes, depending on their size. Internal temperature should reach 165 - 174 degrees F. on a meat thermometer.
  6. Garnish with the 2 tablespoon of cranberries and serve.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cranberry-balsamic-chicken/

Chocolate Chip Cranberry Banana Bread

Chocolate Chip & Cranberry Banana Bread

Banana bread bursting with dried cranberries and mini chocolate chips. The tart berries paired with the sweet chocolate and subtle hint of banana is a particularly delicious combination, not to mention, befitting of the season.

This is a bread that only gets better as it ages. The banana flavor becomes more pronounced after a day or two and the chewy cranberries really pop. It has a soft, fluffy crumb and surprisingly isn’t as sweet as some banana breads.

There’s no butter involved, just a small amount of oil and buttermilk that you can swap out for sour cream or yogurt. I always have a canister – or three – of buttermilk powder on hand for baking. I love it because you can mix it up as needed and it has the same properties as fresh. Cup for cup I find it’s cheaper too and it’s not as wasteful. You can find it in the baking section of your market or buy it on-line.

This is a perfect bread to serve at a holiday brunch or to have on hand for impromptu guests that might drop in before Christmas. You know, to spread holiday cheer or drop off gifts or brighten your day with caroling.

It’s nice to be prepared with a little snack. Payback.

Cranberry Chocolate Chip Banana Bread

Chocolate Chip Cranberry Banana Bread

Rating: 51

Prep Time: 20 minutes

Cook Time: 1 hour

Yield: 1 loaf

Chocolate Chip Cranberry Banana Bread

Banana bread bursting with dried cranberries and mini chocolate chips.

Ingredients:

2 large eggs, at room temperature
1 cup granulated sugar
1/3 cup vegetable oil
1 cup very ripe mashed banana ( 2 to 3 small - medium)
1 tablespoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups all-purpose flour
1 cup buttermilk, sour cream or plain yogurt (I used buttermilk)
1 cup mini chocolate chips, plus more for sprinkling on top
1/2 cup dried cranberries, rough chopped

Instructions:

  1. Preheat oven to 350 degrees F. Grease and flour a standard-size loaf pan.
  2. Beat the eggs, sugar, and oil together on low speed until blended. Beat in the banana and vanilla.
  3. In a separate, medium bowl whisk together the baking soda, baking powder, salt, cinnamon and flour. Add to the egg mixture and mix on low until just combined then pour in the buttermilk and mix again until just combined.
  4. Mix in the chocolate chips and cranberries. Pour into the prepared pan and sprinkle a handful of chips over the top.
  5. Bake about 1 hour or until a toothpick comes out clean from the center. Cool on a wire rack 30 minute then carefully turn out to cool completely.

Notes:

Adapted from King Arthur's Baking Companion

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chocolate-chip-cranberry-banana-bread/

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