Best Cranberry Pineapple Chicken Breasts Recipes

CRANBERRY PINEAPPLE CHICKEN BREASTS

Cranberry Pineapple Chicken Breasts image

I had just a little of my Cranberry Orange Relish Recipe # 195972 and some pineapple so went looking RecipeZaar for a recipe -special thanks to Recipe # 196234 for Sweet and Spicy Chicken Delight Recipe and Recipe #178209 for the Oil-Free French Dressing - I had to sort of combine all the recipes and figure it out - will post how it turns out!But for now I need the nutrition breakdown! Post Dinner Note:This turned out REALLY GOOD! Husband said he wanted it again!

Provided by lesliecoy

Categories Chicken Breast

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

1 (40 ounce) package boneless skinless chicken breasts (6 to 8 breasts)
1 (1 1/4 ounce) package onion soup mix
5 ounces whole berry cranberry sauce
10 ounces fresh pineapple, crushed
3 tablespoons Splenda brown sugar blend
1/4 cup red wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon Splenda sugar substitute
2 tablespoons water
salt and pepper

Steps:

Preheat over to 350 degrees.
Combine vinegar, mustard, splenda, water and salt and pepper in a ziplock bag, mix well.
Add to the bag the brown sugar, pineapple, cranberry sauce and onion soup mix.
Add chicken breasts to bag and shake until all pieces are covered with sauce.
Empty bag into a 9 x 12 casserole, cover and place in 350 degree oven. Cook covered for 25 minutes, then uncover and cook until done and juices run clear.
Remove the chicken breasts from the casserole when they are done and place on serving platter, cover with foil to keep warm.
In a small saucepan,reduce the juices.
Pour reduced juices over the meat, and serve with oriental style rice and vegetables.

Nutrition Facts : Calories 319.9, Fat 5, SaturatedFat 1.1, Cholesterol 121, Sodium 707.3, Carbohydrate 25.7, Fiber 1.3, Sugar 17, Protein 40.9

CRANBERRY-PINEAPPLE STUFFED CHICKEN BREASTS

CRANBERRY-PINEAPPLE STUFFED CHICKEN BREASTS image

Categories Chicken

Number Of Ingredients 7

Ingredients

4 wedges (3/4 oz each),light preadable swiss cheese
1/4 cup cranberry relish
1/4 cup crused pineapple with juice
4 boneless, skinless chicken-breast halves (about 6 oz each)
1/4 cup plain breadcrumbs
1/4 cup sliced almonds
Salt and pepper to taste

Steps:

Preheat oven to 375 In a small bowl, combine cheese, cranberry relish and pineapple. Stir well and set aside. On the thicket side of each chicken breast half, make a cut to form a pocket, being careful not to slice completely through the ends or other side. Stuff chicken pices, placing about 2 tbs of cheese filling in the pocket of each piece. Secure the pocket closed with a toothpick of half a wooden skewer. Spread the breadcrumbs in a shallow plate and gently coat each stuffed breast with crumbs. Place chicken on a baking sheet lined with parchment paper. Sprinkle 1 tbs almonds over each breast. Bake uncovered 40 minutes or until a thermometer inserted into thivkest part of breast reaches 160. Remove from oven and let sit 5 minutes. Salt and pepper to tase and serve.

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