Dried Cranberries

Chicken with Dried Cranberries

Cranberries contain phytochemicals that may help in maintaining health. Some of these phytochemicals act as antioxidants, compounds that help neutralize harmful free radicals in the body. These antioxidants reduce oxidative damage to cells that can lead to cancer, heart disease, and other degenerative diseases. Anthocyanins, the compound that give cranberries their red colour, are powerful antioxidants that may be stronger than
Vitamin E. In addition, laboratory studies have shown that cranberry extract reduces oxidation of LDL-cholesterol, also known as the bad cholesterol, an effect which research indicates may be important in maintaining a healthy heart.



14 oz. skinless, boneless chicken breasts - cut into 4 equal pieces 400 g

Sauce:
2 Tbsp./30 mL orange marmalade
2 Tbsp./30 mL hot pepper jelly
2 Tbsp./30 mL frozen orange juice concentrate
1 Tbsp./15 mL balsamic vinegar
½ cup/125 mL dried cranberries

1. Preheat the oven to 450F/230C.
2. Line an 8x8"/20x20 cm pan with parchment paper or foil. Lay the chicken on top.
3. In a medium bowl mix together the marmalade, hot pepper jelly, orange juice concentrate, and the balsamic vinegar.
4. Stir in the dried cranberries. Pour over top the chicken.
5. Bake in the oven for 20-25 minutes or until the chicken is cooked.
6. When the chicken is cooked, pour the liquid into a frying pan. Leave the chicken in the pan and cover. Bring the liquid to a boil and leave it to reduce for about 5 minutes until slightly thickened. Pour it over the chicken. Serve.

Each serving contains- 283 Calories, 31.3 g protein, 3.7 g fat, 0.9 g fibre, 83 mg sodium, and 30 g carbohydrate.



Where do I find Hot Pepper Jelly?
In the condiment aisle, along with some other terrific things like chutneys, curry pastes, and ketchup.


For more information on Cranberries go to:

http://www.whfoods.com/genpage.php?tname=foodspice&dbid=145