Caramelized Chicken with Cranberry Conserve |
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Prep Time: 15 Minutes Cook Time: 22 Minutes |
Ready In: 37 Minutes Servings: 4 |
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Grand Prize Winner Ingredients:
3 tablespoons frozen orange juice concentrate, thawed |
2 tablespoons balsamic vinegar |
2 tablespoons dry sherry |
1 garlic clove, minced |
4 skinned and boned chicken breast halves |
3 tablespoons brown sugar |
1 tablespoon dark sesame oil |
1 small onion, chopped |
1/2 cup dried cranberries |
1 to 2 tablespoons sesame seeds, toasted (optional) |
1 to 2 tablespoons minced green onions (optional) |
Directions:
1. Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.
2. Remove chicken from marinade, reserving marinade.
3. Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.
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