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Cranberry-Glazed Chicken

Our recipe specialists infuse bone-in chicken breasts with fall flavor by topping them with a crimson-colored cranberry sauce. The meat turns out moist and tender.—Taste of Home Test Kitchen

6 ServingsPrep: 30 min. Bake: 30 min.

Ingredients

1/4 cup dried cranberries
1-1/4 cups whiskey, divided
1/2 cup butter, softened
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup cranberry juice
2 tablespoons brown sugar
6 bone-in chicken breast halves

Directions

In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring
to a boil; cook until liquid is evaporated. Transfer to a blender.
Cover and process until blended. Place in a small bowl; stir in the
butter, 2 teaspoons thyme, salt and pepper. Set aside.
In the same saucepan, combine the cranberry juice, brown sugar and
remaining whiskey. Bring to a boil; cook until liquid is reduced to
about 1/3 cup. Stir in remaining thyme.
With fingers, carefully loosen skin from each chicken breast; rub
butter mixture under the skin. Place in a greased 15-in. x 10-in. x
1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or
until juices run clear, basting occasionally with cranberry mixture.
Yield: 6 servings.

2 of 2

Cranberry-Glazed Chicken (continued)

Nutrition Facts: 1 chicken breast equals 489 calories, 25 g fat (12 g saturated fat), 151 mg cholesterol, 401 mg sodium, 14 g carbohydrate, trace fiber, 40 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.