Best 11 Chicken Breasts With Apple Cranberry Sauce Recipes

APPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 350°F.
• Cut chicken into chunks or strips and dice apple.
• Using a vegetable peeler, peel carrot into strips and sauté until soft.
• Add salt and pepper during cooking process.
• Deglaze with balsamic vinegar (as much as you want, actually) Stir in apple sauce, cranberries, diced apple, cinnamon, chicken, then pour into oven proof baking dish.
• Bake for 15- 20 minutes or until done.
• Season with more salt, pepper, cinnamon, sugar if desired.
• Note: Feel free to change the amount of any of the ingredients.
• The above measurements are approximates because I didn't measure when cooking this recipe.

GUY COOKS WITH KIDS: MIKAELA'S CRANBERRY APPLE CHICKEN BREAST

Steps:

• Preheat a large saute pan over medium heat, add 2 tablespoons butter and allow to melt. When the butter is melted and bubbling, add the chopped apple. Stir in the lemon juice and honey with a spatula to coat the apples. Continue to cook until the apples are golden, stirring occasionally, 10 to 15 minutes. (If the apples get too brown, remove from the heat and set aside).
• In another large saute pan over medium-high heat, add 2 tablespoons butter and allow to melt. While the butter melts, mix together the flour, 2 teaspoons salt and the pepper in a large bowl. Dredge the chicken breasts in the flour mixture until thoroughly coated. Carefully place the dredged chicken into the heated pan and brown on each side, about 5 minutes per side. Remove the chicken breasts to a baking sheet or oven-safe warming plate and cover with foil. Set aside.
• In the same saute pan, add the chicken stock and apple and cranberry juices to deglaze the pan. Add the cinnamon stick. Add the remaining 1 teaspoon salt to the mixture, whisking to combine. Allow the sauce to reduce until it reaches a nice thick brown gravy consistency, 35 to 40 minutes. Remove the cinnamon stick.
• Add the cooked apples to the thickened sauce and whisk in the remaining 2 tablespoons butter. Add the cooked chicken breasts to the apples and gravy, to reheat briefly (about 1 minute). Plate the chicken breasts, top with the apples and sauce and sprinkle with the parsley.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Preheat the oven to 350 F. Spray a 9 x 13 baking dish with cooking spray.
• Place the chicken breasts in baking dish. Sprinkle French onion soup mix evenly over chicken breasts.
• In a medium bowl, whisk together cranberry sauce and salad dressing. Pour over the chicken breasts.
• Bake for 45 minutes or until the chicken is cooked through.

EASY CRANBERRY CHICKEN

Steps:

• Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

APPLE-CRANBERRY-SAGE CHICKEN

Steps:

• Heat oven to 350°F. In 1 1/2-quart saucepan, melt jelly and butter over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
• In shallow dish, mix Bisquick mix, sage and thyme. In another shallow dish, place water. Dip chicken into water, then coat with Bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turning once, until coating is brown.
• Place chicken in ungreased 13x9-inch (3-quart) glass baking dish. Spoon cranberry mixture over chicken. Bake 40 to 45 minutes or until juice of chicken is clear when center of thickest part is cut (170°F).

CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE

Steps:

• Mix four, salt and pepper on waxed paper or a plate.
• Rub mustard all over the chicken, then coat in the flour mixture, shaking off excess.
• Heat 1 tablespoons oil in a large nonstick skillet over medium heat.
• Add chicken and cook 4 minutes per side or until browned and opaque in center.
• Remove to a serving platter; cover loosely to keep warm.
• Heat 1 teaspoons oil in skillet, add apples and cook, stirring often, 4 minutes or until slightly softened.
• Add cranberry sauce and cider; stir until boiling.
• Serve over the chicken.

CHICKEN WITH APPLE, CRANBERRY AND BACON

Steps:

• Preheat oven to 175*F.
• Warm a heat proof dish or plate in the oven to hold the chicken while you make the sauce.
• Fry the bacon in a large skillet over medium heat until browned and crisp, about 5 minutes.
• Scoop out with a slotted spoon and drain on paper towels.
• Pour about 2 TBS of the drippings into a small dish and set aside; reserve the skillet with the remaining 2 TBS or so of bacon drippings for cooking the chicken.
• Combine the flour, cinnamon and poultry seasoning in a shallow dish and stir to mix.
• Dredge the chicken breasts in the seasoned flour, coating them well and patting to remove excess.
• Add the oil to the skillet and heat over medium heat.
• Add the breasts and cook until nicely browned and cooked through, turning once, 5 to 8 minutes per side.
• Transfer the chicken to the warmed dish in the oven and reserve the skillet.
• Peel, core and quarter the apple, then cut each quarter into 3 even slices.
• Melt the butter in another skillet over medium heat and brown the apple on both sides, just until it begins to soften, about 4 minutes, turning once.
• Remove from the heat and set aside.
• Heat the reserved bacon fat in the large skillet over medium heat and saute the shallots until tender and aromatic, about 5 minutes, stirring occasionally.
• Add the apple juice, wine, chicken broth and cranberries with salt and pepper to taste, scraping up the browned bits from the bottom of the pan.
• Boil over medium high heat until reduced by almost half, about 10 minutes.
• Add the cream and bacon, and gently stir in the apple slices.
• Add the chicken and any liquid that has accumulated in the dish, turning to coat the breasts with the sauce.
• Taste the sauce for seasoning and adjust if necessary.
• Transfer the chicken and sauce to a serving platter or individual plates and sprinkle with parsley to serve.

CRANBERRY SAUCE CHICKEN I

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken.
• Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.

PINEAPPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
• Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

CROCK POT CRANBERRY APPLE CHICKEN BREASTS

Steps:

• Place chicken breasts in a 2-quart (or larger) slow cooker/Crock Pot.
• Add remaining ingredients in the order given, dotting evenly with the butter last. Cover and cook on low for 6 to 7 hours.

CHICKEN WITH CRANBERRY SAUCE

Steps:

• Flatten chicken to 1/2-in. thickness. In a shallow bowl, combine flour, 1/8 teaspoon salt and pepper. Coat chicken with flour mixture. In a nonstick skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Remove chicken and keep warm. , In the same skillet, bring broth to a boil; scrape up any browned bits. Stir in the cranberries, brown sugar, vinegar and remaining salt. Combine cornstarch and water until smooth; gradually stir into cranberry mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Return chicken to the pan and heat through.