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Ingredients:
1 Cup Cranberry Sauce
2 Tbsp White Wine
Orange Juice
1 Tsp Mustard Grey Poupon
1 Tsp Pepper Black Ground Table
4 Pound Chicken Breast Boneless Skinless
4 Tbsp Canola Olive Blend,
6 Tsp Seasoning Rotisserie Chicken
Directions:
Step 1
In a large mixing bowl, combine cranberry sauce, wine (white or Sherry), orange juice, Dijon, and pepper. Using a wire whip, whisk until the sauce is smooth and all ingredients are evenly combined. Set aside until ready to glaze.
Step 2
In a mixing bowl, drizzle olive oil over thawed 5oz chicken breasts and rub to coat evenly—season with Rotisserie Chicken seasoning and mix to coat. Lightly spray a preheated sauté pan with pan spray and sear chicken breasts for 1-2 minutes on each side until golden brown but still raw in the middle.
Step 3
Place chicken on a sheet pan sprayed with pan spray and place in a preheated 350F oven for 6-7 minutes or until chicken reaches about 150F and remove.
Step 4
Top each chicken breast with 1.5T of cranberry glaze and spread evenly on top. Return to oven and bake an additional 2 minutes or until chicken reaches 165F but no higher than 170F.
SERVING SIZE:
4oz chicken, plus 1 1/2 Tablespoons of cranberry glaze
Total calories per portion: 230
Total calories per 100 grams: 145
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