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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Our recipe specialists infuse bone-in chicken breasts with fall flavor by topping them with a crimson-colored cranberry sauce. The meat turns out moist and tender. Ingredients:
1/4 cup dried cranberries |
1-1/4 cups whiskey, divided |
1/2 cup butter, softened |
4 teaspoons minced fresh thyme or 1 teaspoon dried thyme, divided |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup cranberry juice |
2 tablespoons brown sugar |
6 bone-in chicken breast halves |
Directions:
1. In a small saucepan, combine cranberries and 1/4 cup whiskey. Bring to a boil; cook until liquid is evaporated. Transfer to a blender. Cover and process until blended. Place in a small bowl; stir in the butter, 2 teaspoons thyme, salt and pepper. Set aside.
2. In the same saucepan, combine the cranberry juice, brown sugar and remaining whiskey. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Stir in remaining thyme.
3. With fingers, carefully loosen skin from each chicken breast; rub butter mixture under the skin. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30-40 minutes or until juices run clear, basting occasionally with cranberry mixture. Yield: 6 servings.
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