Get into the Holiday Spirit with Cranberry Orange Chicken

It’s never too early to start celebrating the holiday season. Shopping, decorating, baking and, of course, eating are all part of the fun. But with over 30 days between Thanksgiving and Christmas, all that celebrating can take it’s toll. There’s eggnog and cookies, glazed hams, sweet potato casseroles, pumpkin pies and all sorts of other goodies. Below is a recipe for cranberry orange chicken that will get you into the holiday spirit but won’t derail your diet. Chicken is a good lean protein that makes a healthy meal. Orange marmalade and cranberries give this dish some classic holiday flavors and add a touch of sweetness. This light, healthy meal will leave room for some eggnog!

Serving Size: 1 chicken breast (6 ounces) Number of servings: 4 Calories per serving: 217 Ingredients Calories 4 (6-ounce) chicken breasts 660 ¼ cup of orange juice 28 1 Tbsp orange marmalade 49 ¼ cup dried cranberries 132 ½ cup water 0 1 sprig of rosemary 0 Salt 0 Non-stick cooking spray 0

Spray a non-stick frying pan with non-stick cooking spray. Place the chicken breasts in the frying pan and sauté on medium heat until the chicken is golden brown on one side (approximately 5 minutes). Flip the chicken breast and sauté the other side until golden brown (approximately 3-5 minutes). Reduce the heat to low.

Add ½ cup of water to the frying pan. Cover the frying pan and cook on low heat until the chicken is cooked through (approximately 10 minutes). Remove the chicken from the frying pan. Place the chicken on a plate, cover with aluminum foil and let rest.

Add the orange juice, sprig of rosemary and cranberries to the frying pan and cook on medium heat until the sauce reduces and thickens (approximately 3-5 minutes). Remove the pan from the stove and add the orange marmalade. Stir the sauce until the orange marmalade dissolves.

Slice the chicken breasts. Place one sliced chicken breast on a plate. Salt to taste. Spoon one tablespoon of orange sauce and some cranberries on top of the sliced chicken breast. Garnish with an orange slice and a sprig of rosemary. Serve.

Barbara's Tips

	Putting the dried cranberries in the sauce for the last 5 minutes of cooking will help the cranberries soften and plump up.
	The pectin in the orange juice will cause the sauce to thicken as the sauce reduces.
	If you can’t find 6 ounce chicken breasts, you can buy 2 larger chicken breasts and split the chicken breast into two portions once sliced. Make sure to cook the larger chicken breasts a little longer to ensure they are cooked through. If you’re unsure, use a meat thermometer to measure the internal temperature of the chicken breast. It should read 165 degrees fahrenheit.

Essential Flavors

	Dried Cranberries: are made by partially dehydrating fresh cranberries. Unlike fresh cranberries, dried cranberries are sweet. Cranberries are a popular fall fruit and are used in many holiday dishes both sweet and savory. They add a touch of sweetness to this dish.
	Orange Marmalade: is a fruit spread made with oranges and sugar. The pectin in the oranges makes the marmalade thick and sticky. Orange pairs well with cranberry and together they add some sweetness and classic holiday flavors to the dish.