This vibrant and tasty dish can easily be a thanksgiving substitute!
|4||Maple Leaf Prime Boneless Skinless Chicken Breast|
|1 cup||salted pistachio nuts, shelled and crushed|
|2 cups||frozen cranberries|
|1/2 cup||brown sugar|
|Zest of 1 orange|
|Salt and pepper|
Preheat oven to 375 degrees
Place cranberries in a small pot with sugar over medium high heat stirring frequently. Add orange juice, zest, cinnamon and season with salt and pepper. Allow to simmer for about 10 minutes until thickened. Remove from heat and set aside.
Place each chicken breast between two pieces of plastic wrap. Using a meat mallet, pound out chicken breast to a ½ inch thickness. Spread about ¼ cup of cranberry compote onto each breast and tightly roll up. Secure with a toothpick. Roll each into flour followed by egg and then crushed pistachios. Place each breast seam side down onto a parchment lined baking sheet. Bake for 20 to 22 minutes or until chicken reaches and internal temperature of 165 degrees and pistachios are golden brown.
Keep any extra cranberry compote in an airtight container for up to a week.
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