Tuesday, September 27, 2005

Chicken with Cranberry & Ginger Orange Sauce

Chicken with Cranberry & Ginger Orange Sauce

Prep time: 20 minutes
Cooking time: 40 minutes

Serves 4


1 onion, coarsely chopped
1 tsp olive oil
10oz/300g fresh or frozen whole cranberries
225ml (about ¾ cup) orange & ginger preserves (no sugar added)
2 tbsp Worcestershire Sauce

4 chicken breasts, boneless & skinless


1. In a medium sized pot, combine all the ingredients for the sauce over medium heat. Stir occasionally for about 15 minutes or until the cranberries are mushy and have given off most of their juices. Don’t overdo this step, just cook until it’s the consistency of a thick sauce. If it’s too tangy for you add some brown sugar (Splenda has a version).

2. In the meantime preheat the oven to 350°F/180°C.

3. Place the chicken breasts in an oven proof dish and top with the sauce. Lift the chicken so some of the sauce is under it as well. Bake uncovered for about 40 minutes. The chicken should be no longer pink in the center. The exact time will depend on the thickness of the chicken.

Serve with rice, quinoa or wheat berry dishes to cut down on “bad carbs” like potatoes. Mashed sweet potatoes would also be an excellent side. Their sweetness would balance the tang nicely.

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