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Cranberry Salsa Chicken

 Cranberry Salsa Chicken
I made this dish for my fiance once...and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating "healthy". —Amy VanGuilder Dik of Minneapolis, Minnesota
4 ServingsPrep/Total Time: 20 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 1 jar (16 ounces) chunky salsa
  • 1 cup dried cranberries
  • 1/4 cup water
  • 1 tablespoon honey
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups hot cooked couscous
  • 1/4 cup slivered almonds, toasted

Directions

  • In a large nonstick skillet, saute chicken in oil until browned on
  • both sides.
  • In a small bowl, combine the salsa, cranberries, water, honey,
  • garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and
  • cook over medium-low heat for 10-15 minutes or until a meat
  • thermometer reads 170°. Serve with couscous. Sprinkle with
  • almonds. Yield: 4 servings.
Nutritional Facts: One serving (1 chicken breast half and 1/2 cup cranberry salsa with 1/2 cup of couscous) equals 441 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 859 mg sodium, 57 g carbohydrate, 5 g fiber,

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Cranberry Salsa Chicken (continued)

Nutritional Facts: 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fruit.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now