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Cranberry Salsa Chicken Recipe

Cranberry Salsa Chicken Recipe

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
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

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

  • 1. In a large nonstick skillet, saute chicken in oil until browned on both sides.
  • 2. 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

1 each: 428 calories, 10g fat (1g saturated fat), 63mg cholesterol, 589mg sodium, 54g carbohydrate (28g sugars, 8g fiber), 27g protein

Reviews for Cranberry Salsa Chicken

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MY REVIEW
Reviewed Jan. 13, 2012

"I make something similar but with chicken broth instead of water and currants instead of cranberries. Its my husband's favorite meal!"

MY REVIEW
Reviewed Apr. 1, 2011

"Loved it. I did not have enough cranberry so I added dried raisins and dried blueberries. Made the couscous w/ chicken stock and it was delish."

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Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.