Best Cranberry Pineapple Chicken Breasts Recipes
CRANBERRY PINEAPPLE CHICKEN BREASTS
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
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
Categories Chicken
Number Of Ingredients 7
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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