SERVES: 2
INGREDIENTS
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp kosher salt
- 1/4 tsp fresh ground black pepper
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 1 cup fresh or frozen cranberries
- 1/2 cup honey
- 5 tbsp chicken broth
- 1 tbsp balsamic vinegar
- 2 garlic cloves, finely minced
- 1 tsp tsp fresh rosemary, finely chopped
- 1/4 cup ricotta cheese
- 1/4 cup toasted pecans
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Fresh rosemary sprigs to garnish
INSTRUCTIONS
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Preheat the oven to 375 F degrees. Spray a baking dish with cooking spray to prevent sticking.
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Pat the chicken breasts dry with a paper towel.
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Rub the chicken with olive oil and then season with salt, black pepper, paprika, garlic powder, and dried thyme. Place the seasoned chicken in a baking dish. Put it to the side.
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In a saucepan over medium heat, combine cranberries, honey, chicken broth, balsamic vinegar, minced garlic, and fresh chopped rosemary. As the mixture simmers, the cranberries will burst and release their juices. This will thicken the sauce.
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Cook for about 8 to 10 minutes; the sauce should be slightly thick and glossy. Pour it evenly over the chicken breasts.
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Bake the chicken uncovered for 25 to 30 minutes, until it reaches an internal temperature of 165 degrees F.
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Once the chicken is cooked through (check with a thermometer), remove the dish from the oven and spoon small dollops of ricotta over each chicken breast. Sprinkle with toasted pecans and return the dish to the oven for 5 minutes. This will heat the toppings.
- Finish with fresh rosemary sprigs (optional) and serve with your favorite sides.
This recipe was developed by Diane at MyCuratedTastes.com
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