Best Apple Cranberry Chicken Recipes

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APPLE CRANBERRY CHICKEN SALAD



Apple Cranberry Chicken Salad image

At home in Salem, Oregon, Christine Vaught packs her chunky and nutritious salad with crunchy apple and celery, dried cranberries, blue cheese and almonds for a wonderful blend of tastes and textures. HEALTHY OUTLOOK Using fat-free instead of regular mayonnaise in this chicken salad slashes nearly 30 g fat per serving! That makes room in the recipe for tasty bacon, blue cheese and almonds.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 9

1-1/2 cups cubed cooked chicken breast
1 celery rib, thinly sliced
1/2 cup chopped red apple
1/4 cup dried cranberries
1/3 cup fat-free mayonnaise
2 lettuce leaves
1 bacon strip, cooked and crumbled
2 tablespoons crumbled blue cheese
2 tablespoons chopped almonds

Steps:

  • In a small bowl, combine the chicken, celery, apple and cranberries. Stir in mayonnaise. Serve on lettuce; sprinkle with bacon, blue cheese and almonds.

Nutrition Facts : Calories 352 calories, Fat 13g fat (4g saturated fat), Cholesterol 94mg cholesterol, Sodium 572mg sodium, Carbohydrate 25g carbohydrate (17g sugars, Fiber 4g fiber), Protein 35g protein. Diabetic Exchanges

APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST



Apple, Cranberry, and Feta Stuffed Chicken Breast image

Make and share this Apple, Cranberry, and Feta Stuffed Chicken Breast recipe from Food.com.

Provided by jessmill101

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

water
1 small tart apple, peeled and diced
1/2 cup dried cranberries
1 shallot, diced
1/4 cup low-fat feta
4 boneless skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

  • Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
  • In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
  • Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
  • Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  • Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  • Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
  • Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

APPLE CRANBERRY CHICKEN



Apple Cranberry Chicken image

I made this up because I thought the flavors would match perfectly--and they do. The balsamic vinegar is really the key ingredient and adds a nice zip. This is for one serving, but it can be doubled, tripled, etc. to feed a larger crowd.

Provided by Montegrano

Categories     One Dish Meal

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

1 carrot
1/2 granny smith apple
1/2 cup fresh cranberries
1 chicken breast
1/4 cup applesauce
1/2 teaspoon cinnamon
salt, to taste
pepper, to taste
sugar, to taste
balsamic vinegar

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.

Nutrition Facts : Calories 383.6, Fat 13.9, SaturatedFat 3.9, Cholesterol 92.8, Sodium 153.2, Carbohydrate 34.8, Fiber 6.9, Sugar 11.9, Protein 31.3

CHICKEN BREASTS WITH APPLE-CRANBERRY SAUCE



Chicken Breasts With Apple-Cranberry Sauce image

From a magazine but not sure which one. I had ripped it out and stuffed it in a recipe box. Recipe says that it's good with mashed potatoes and green beans. Looks colorful in the photo.

Provided by Oolala

Categories     Chicken Breast

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

3 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons spicy brown mustard
4 boneless skinless chicken breast halves, about 4 oz. each
1 tablespoon vegetable oil, for the chicken
1 teaspoon vegetable oil, for the sauce
2 apples, halved, cored, each half cut into 8 wedges
1 cup canned whole cranberry sauce
1/2 cup apple cider or 1/2 cup apple juice, can also use chicken broth

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.

GRILLED CHICKEN BREASTS WITH APPLE-CRANBERRY GLAZE



Grilled Chicken Breasts With Apple-Cranberry Glaze image

Make and share this Grilled Chicken Breasts With Apple-Cranberry Glaze recipe from Food.com.

Provided by senseicheryl

Categories     Chicken Breast

Time 25m

Yield 4 pieces of chicken, 4 serving(s)

Number Of Ingredients 9

2 tablespoons red wine vinegar
2 tablespoons sugar
2 tablespoons dried cranberries, finely diced
1/2 cup apple preserves or 1/2 cup apple jam
1 dash salt, to taste
1 dash white pepper, to taste
4 (4 -6 ounce) boneless skinless chicken breasts
1 tablespoon olive oil
1 dash salt and pepper, to taste

Steps:

  • For the apple-cranberry glaze - In a small saucepan, heat the vinegar and sugar over medium heat until the mixture boils and the sugar dissolves. Add the apple preserves or jam, whisk in the dried cranberries and bring it to a boil. Remove from heat. Season with salt and pepper to taste.
  • For the chicken - Preheat the grill to medium-high. Sprinkle the chicken with salt and pepper and drizzle with olive oil. Place the chicken on the grill and cook until the juices run clear, 6 to 8 minutes per side. Place the chicken on a serving platter and brush it with the apple-cranberry glaze.

Nutrition Facts : Calories 187.3, Fat 4.8, SaturatedFat 0.8, Cholesterol 65.8, Sodium 113.4, Carbohydrate 8.4, Fiber 0.2, Sugar 7.6, Protein 26.2

HEALTHY LOW-FAT CREAMY CHICKEN CRANBERRY APPLE PASTA



Healthy Low-Fat Creamy Chicken Cranberry Apple Pasta image

This is an amazing dish... gets the rants at dinners! We have made this multiple times, each a hit! Don't be shy to try out a pasta dish with some sweet and savory pairings! You will enjoy it!

Provided by I Cant Believe Its

Categories     Chicken

Time 30m

Yield 8 serving(s)

Number Of Ingredients 13

cooking spray
1 lb boneless skinless chicken, cut into pieces
4 green onions, sliced
2 tart cooking apples, thinly sliced
1 pinch ground nutmeg
3/4 teaspoon salt
1/4 teaspoon ground pepper
2 tablespoons cider vinegar
1 1/2 cups evaporated milk
1/2 cup dried cranberries
12 ounces whole wheat penne
chopped fresh chives, to top with
grated sharp cheddar cheese, to top with

Steps:

  • In a large skillet sprayed with cooking spray, brown the chicken strips in batches and then transfer into a bowl.
  • Spray skillet again, and add green onions, apples, nutmeg, salt, and pepper; cook, stirring for about 3 minutes to soften.
  • Add vinegar, scraping any bits stuck to pan.
  • Stir in evaporated milk and cranberries, bringing to a boil.
  • Reduce heat and boil gently, stirring often, for about 3 minutes or until slightly thickened.
  • Meanwhile, in a large pot of boiling salted water, cook whole wheat pasta for about 10 minutes or until at your desired tenderness. Drain and return to the pot.
  • Add chicken and any accumulated juices to the sauce; simmer for about three minutes or until chicken is no longer pink inside.
  • Pour over pasta and toss to coat. Season with additional salt and pepper.
  • Serve sprinkled with chives and with cheddar cheese in side dish to top with, along with a side salad and bread. Dont let it sit to long in pot before serving -- the pasta will absorb the sauce.

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



Guy Cooks With Kids: Mikaela's Cranberry Apple Chicken Breast image

Provided by Food Network

Time 1h15m

Yield 2 servings

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
1 large green apple, peeled and chopped into 1-inch cubes
1 teaspoon lemon juice
1 teaspoon honey
2 cups all-purpose flour
3 teaspoons salt, divided
2 teaspoons ground pepper
2 boneless, skinless chicken breasts (8 to 10 ounces each)
1 cup chicken stock
1 cup apple juice
1/2 cup cranberry juice
1 cinnamon stick
2 tablespoons finely chopped Italian parsley

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.

CROCK POT CRANBERRY APPLE CHICKEN BREASTS



Crock Pot Cranberry Apple Chicken Breasts image

So very quick and easy to put together. We serve this over rice. I love the comingled flavours of the apples and cranberries.

Provided by Sassy in da South

Categories     Chicken Breast

Time 7h10m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 -6 boneless skinless chicken breast halves
4 -6 green onions
1/2 cup dried sweetened cranberries
1/2 cup dried apple, chopped
1 garlic clove, very thinly sliced
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon lemon juice
2 teaspoons butter

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.

Nutrition Facts : Calories 256.1, Fat 5.2, SaturatedFat 1.9, Cholesterol 80.6, Sodium 168.1, Carbohydrate 27.6, Fiber 2.2, Sugar 23, Protein 25.5

CHICKEN WITH APPLE, CRANBERRY AND BACON



Chicken With Apple, Cranberry and Bacon image

This dish is a real crowd pleaser. The sauce is absolutely gorgeous. You'll want to serve it with a crusty bread to soak up the delicious flavours. I served this at a luncheon yesterday and everyone left with the recipe!

Provided by MarieRynr

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

4 slices bacon, diced
1/2 cup flour
1/2 teaspoon ground cinnamon
1/2 teaspoon poultry seasoning
4 boneless skinless chicken breasts
2 tablespoons olive oil
1 granny smith apple
1 tablespoon unsalted butter
1/3 cup minced shallot
2/3 cup apple juice
2/3 cup dry white wine
2/3 cup chicken broth
1/4 cup dried cranberries
salt & freshly ground black pepper
1/4 cup whipping cream
2 tablespoons chopped fresh parsley

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.

APPLE CRANBERRY SAGE CHICKEN



Apple Cranberry Sage Chicken image

Make and share this Apple Cranberry Sage Chicken recipe from Food.com.

Provided by MarBear

Categories     Chicken Breast

Time 1h3m

Yield 6 Chicken Breast, 6 serving(s)

Number Of Ingredients 10

2/3 cup grape jelly
2 tablespoons butter or 2 tablespoons margarine
1 large unpeeled red cooking apple, cut into 2-inch chunks
1/2 cup sliced celery
1/2 cup fresh cranberries (thawed) or 1/2 cup frozen cranberries (thawed)
3/4 cup Bisquick
1/2 teaspoon ground sage
3/4 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme leaves
4 boneless skinless chicken breast halves
2 tablespoons water

Steps:

  • .Heat oven to 350.
  • Melt jelly and butter in 1 1/2-quart saucepan over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat.
  • Mix bisquick, sage and thyme. 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, turing once, until coating is brown.
  • Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Spoon cranberry mixture over chicken. Bake uncovered 40 to 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Note: Like the flavor of baked apples? use 2 apples instead of 1,try adding 2/3 cup pecan halves with the cranberries.

Nutrition Facts : Calories 307.5, Fat 7.2, SaturatedFat 3.3, Cholesterol 56.1, Sodium 288.4, Carbohydrate 41.8, Fiber 2.1, Sugar 25, Protein 19.6

APPLE-CRANBERRY-SAGE CHICKEN



Apple-Cranberry-Sage Chicken image

Searching for something new to do with chicken breasts? Combine apples, cranberries and herbs in an easy baked chicken dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h5m

Yield 4

Number Of Ingredients 10

2/3 cup grape jelly
2 tablespoons butter or margarine
1 large unpeeled red cooking apple, cut into 2-inch chunks
1 medium stalk celery, sliced (1/2 cup)
1/2 cup fresh or frozen (thawed) cranberries
3/4 cup Original Bisquick™ mix
1/2 teaspoon ground sage
3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
2 tablespoons water
4 boneless skinless chicken breasts (about 1 1/4 lb)

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).

Nutrition Facts : Calories 490, Carbohydrate 58 g, Cholesterol 100 mg, Fat 2, Fiber 3 g, Protein 33 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 31 g, TransFat 1 g

CHICKEN TENDERS WITH APPLE CRANBERRY MARSALA SAUCE



Chicken Tenders With Apple Cranberry Marsala Sauce image

This tasty sauce is easy to prepare and it's wonderful on chicken tenders or breasts. Recipe adapted from Ocean Spray.

Provided by GREG IN SAN DIEGO

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb chicken tenders
salt and pepper
2 tablespoons butter
1 tablespoon olive oil
1/3 cup dry marsala wine
2 tablespoons apple jelly
2 granny smith apples, peeled and cut into 1/4 inch slices
1/2 cup dried sweetened cranberries (Craisins)

Steps:

  • Season chicken with salt and pepper. Set aside.
  • Melt 2 tablespoons of butter in a large skillet over medium-high heat.
  • Add chicken and cook about 7 minutes or until chicken is golden brown and no longer pink inside.
  • Remove chicken to platter and keep warm.
  • Stir wine, jelly and apples into skillet.
  • Bring to a boil and scrape up the brown bits from the pan.
  • Add sweetened dried cranberries.
  • Cook 1 or 2 minutes until slightly thickened.
  • Spoon over chicken.

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