Tuesday, January 10, 2012
I had some Cranberry Vinaigrette and little bleu cheese leftover so I made cranberry chicken. This was a really easy entree with almost no prep (if you count defrosting chicken as prep). It turned out pretty good, and the chicken was moist and flavorful. The cranberry and bleu cheese combo is a definite winner. So if you're looking for another use for cranberry vinaigrette, make this chicken.
Yield: 2 servings
2 pieces of chicken (I used boneless thighs)
Salt & Pepper
1 Tbsp oil
1/2-3/4 cup cranberry vinaigrette
2 Tbsp bleu cheese crumbles
Preheat oven to 400.
Rinse the chicken with water and pat it dry. Season the chicken on both sides with salt and pepper. In a medium hot pan, heat up the oil and place the chicken skin side down. Sear both sides of the chicken for about 2 minutes each.
Pour the cranberry vinaigrette in a small baking dish. Add the chicken skin side up and cover the dish with foil. Bake for 20 minutes. Remove the foil and place some cranberries on the chicken and top with bleu cheese. Bake for 5 more minutes.
When serving, scoop up any cranberries left in the bottom of the pan to serve with the chicken. Discard the liquid that's left.
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