Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 489
  • Fat:
  • 19 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 78 mg
  • Sodium:
  • 438 mg
  • Carbohydrate:
  • 53 g
  • Fiber:
  • 5 g
  • Protein:
  • 28 g


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Festive Chicken

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Moist golden chicken breasts are dressed up for the holidays in this special dish from field editor Rebecca Baird of Salt Lake City, Utah. Perched on a bed of sauteed spinach, the chicken is topped with a tangy cranberry, orange and pecan sauce.

SERVINGS: 2

CATEGORY: Main Dish

METHOD: Other stovetop

TIME: Prep/Total Time: 30 min.

Ingredients:

  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • Dash pepper
  • 2 boneless skinless chicken breast halves
  • 2 teaspoons olive oil
  • CRANBERRY ORANGE SAUCE:
  • 1 cup fresh or frozen cranberries
  • 1/2 cup orange juice
  • 2 tablespoons brown sugar
  • 1 teaspoon grated orange peel
  • 2 tablespoons chopped pecans
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 2 cups fresh spinach

Directions:

In a resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 3/8-in. thickness; place in the bag and shake to coat. In a large skillet, cook chicken in oil for 3 minutes on each side or until chicken juices run clear. Remove and keep warm.
    Add cranberries and orange juice to the skillet. Cover and cook over medium heat for 5 minutes or until the berries begin to pop. Add brown sugar and orange peel; cook 1 minute longer. Stir in pecans; remove from the heat.
    In another skillet, saute garlic in butter until tender. Add the spinach; saute for 1 minute or until spinach begins to wilt. Place spinach on serving plates; top with the chicken and cranberry sauce. Yield: 2 servings.


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