Related recipes: Apples, Berries, Dairy-Free, Easy, Egg-Free, Fall, Fruit, Holiday and Festive, Low-Carb, Low-Sodium, Main Dishes, Nuts and Seeds, Poultry, Wheat-Free, Winter
Add these dishes to make a full meal:
Split Pea Soup with Herbes de Provence
Serve this colorful dish for a holiday meal or any night of the week. The sauce is delicious over couscous or rice.
Yield: 8 servings
2 tsp (10mL) olive oil
1/4 cup (45g) shallots or onions, minced
2 lbs (910g) boned and skinned chicken breasts, (eight 4-ounce halves)
2 Tbs (30mL) vinegar, balsamic or raspberry
16 oz (455g) cranberry sauce, whole berry, (1 can)
2 cups (260g) green apples, peeled and chopped
1/2 cup (75g) dried cranberries
4 Tbs (30g) walnuts, chopped
2 tsp (4g) curry powder
Preheat oven to 350°F (175°C).
Spray large shallow baking dish with vegetable oil spray. Add oil and shallots (or onions) to baking dish and bake uncovered for 5 minutes.
Pour vinegar into the baking dish and stir. Add chicken breasts, basting tops with vinegar/shallot mixture. Bake uncovered for 10 minutes.
Mix together cranberry sauce, apples, dried cranberries, walnuts and curry. Cover chicken with sauce and bake an additional 15–20 minutes until chicken is cooked and sauces bubbles.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.