Best Hoisin And Cranberry Roasted Chicken Breast Recipes

MING TSAI'S CRANBERRY HOISIN CHICKEN RICE

Ming Tsai's Cranberry Hoisin Chicken Rice image

Make use of fresh cranberries with this easy one-pot dinner, which harmonizes sweet and savory flavors with Asian flair. I'm not a meat eater but like to post meat recipes every so often for the tag games. Recipe courtesy of Ming Tsai, author of Simply Ming: One-Pot Meals.

Provided by Sharon123

Categories Chicken

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
8 chicken thighs (skin on bone in)
12 -14 scallions, sliced (2 bunches)
2 tablespoons garlic, minced
2 cups jasmine rice
1/4 cup hoisin sauce
1 cup dry red wine
3 cups chicken stock (low sodium)
1 cup fresh cranberries

Steps:

Preheat oven to 375 degrees F.
In a Dutch oven over medium-high heat, heat oil. Brown chicken on both sides. Set chicken aside.
In same pot, sauté scallions and garlic. Add rice and sauté for 1 minute. Add hoisin and stir, then add red wine, stirring occasionally until liquid is reduced by three quarters, about 2 minutes.
Add stock, cranberries, and reserved chicken to pot and bring to a simmer; cover and transfer to oven for 30 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 980.1, Fat 38.8, SaturatedFat 10, Cholesterol 163.8, Sodium 676, Carbohydrate 98.1, Fiber 5.4, Sugar 9.6, Protein 45.1

EASY CRANBERRY CHICKEN

Easy Cranberry Chicken image

You don't have to wait until the fall to enjoy delicious cranberry flavor. By using a canned sauce, you can get the flavor no matter what time of year.-Kay Simpson, Hull, Quebec

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 broiler/fryer chicken (3 to 4 pounds), cut up
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup diced onion
1/2 cup diced celery
1 can (14 ounces) whole-berry cranberry sauce
1 cup bottled barbecue sauce

Steps:

Sprinkle chicken with salt and pepper; brown in a skillet in butter. Remove the chicken to a greased 13-in. x 9-in. baking pan. In the drippings, saute onion and celery until tender. Add cranberry sauce and barbecue sauce; mix well. Pour over chicken. Bake, uncovered, at 350° for 1-1/2 hours, basting every 15 minutes.

Nutrition Facts : Calories 425 calories, Fat 19g fat (6g saturated fat), Cholesterol 98mg cholesterol, Sodium 675mg sodium, Carbohydrate 35g carbohydrate (24g sugars, Fiber 2g fiber), Protein 29g protein.

CHICKEN WITH CRANBERRY-HOISIN SAUCE

Chicken With Cranberry-Hoisin Sauce image

From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario.

Provided by Shelby Jo

Categories Chicken Breast

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
6 boneless skinless chicken breast halves (4 oz. each)
1 teaspoon canola oil
1 (14 ounce) can unsweetened pineapple tidbits
3 tablespoons hoisin sauce
2 tablespoons reduced sodium soy sauce
1 tablespoon honey
2 teaspoons rice wine vinegar
1 garlic clove, minced
1/2 teaspoon hot pepper sauce
1/4 cup dried cranberries

Steps:

In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.

Nutrition Facts : Calories 211, Fat 2.6, SaturatedFat 0.5, Cholesterol 68.7, Sodium 611.1, Carbohydrate 17.1, Fiber 1.2, Sugar 10.3, Protein 28.7