Maple-Cranberry Chicken
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A delightful chicken salad which can be made from the leftover chicken. Simply dice the chicken and mix with some of the maple-cranberry sauce, mayonnaise and diced celery.
- Yield
- Serve 2
Ingredients
- 2 Skinless Boneless Chicken Breasts
- 12 Ounces Fresh Cranberries (you may substitute frozen)
- 1 ½ Cups Water
- ½ Cup Pure Maple Syrup
- 1 Tablespoon Orange Zest
- ½ Teaspoon Kosher Salt
- ¼ Teaspoon Black Pepper
Instructions
- Preheat oven to 350 degrees
- Season chicken with salt and pepper and set aside.
- Place the cranberries in a large ovenproof skillet; add the water, maple syrup and orange zest. Bring to a boil and then lower the heat to a simmer. Cook for approximately 15 minutes until the cranberries are soft and begin to pop. Break up the cranberry mixture using a potato masher or immersion blender.
- Add the chicken to the cranberry mixture, spooning the mixture over the chicken. Cook for approximately 20 minutes, basting the chicken after 10 minutes, until the internal temperature reaches 160 degrees.
