Recipe
Ingredients
- 1/4 cup hazelnuts
- 1/4 cup fresh cranberries
- 1/2 cup cranberry juice cocktail
- 1 tablespoon honey
- 1 teaspoon red wine vinegar
- Sea salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Four 4-ounce skinless, boneless chicken breast halves
- 2 medium oranges
- 2 cups cooked rice
- 4 scallions, thinly sliced
- 1/3 cup chopped flat-leaf parsley
- 1/4 cup dried cranberries
Directions
- Preheat the oven to 350°. In a pie plate, toast the hazelnuts for 12 minutes, or until fragrant and browned. Transfer the nuts to a kitchen towel and let cool completely, then rub the nuts together in the towel to remove the skins. Coarsely chop the hazelnuts. Increase the oven temperature to 425°.
- In a small saucepan, simmer the fresh cranberries in the cranberry juice until the juice reduces by half, about 5 minutes. Transfer to a blender and let cool. Add the honey and vinegar, season with salt and pepper and puree. With the machine on, blend in the olive oil.
- Season the chicken breasts with salt and pepper and roast on a baking sheet for 10 minutes. Turn and roast for 10 minutes longer, or until just cooked through. Let cool, then pull the meat into shreds and transfer to a large bowl.
- Peel the oranges with a sharp knife; be sure to remove all the white pith. Working over a bowl, cut in between the membranes to release the sections. Dice the sections and add to the chicken. Reserve the juice for another use.
- Add the rice, scallions, parsley, dried cranberries and vinaigrette to the chicken and toss. Mound the salad on plates, sprinkle with the hazelnuts and serve.
Notes
-
One Serving: Calories 386 kcal, Total Fat 9.9 gm, Saturated Fat 1.2 gm
Wine
The sweetness of the dried cranberries and oranges calls for a fruity, tart and savory rosé, such as the 1999 Sanford Pinot NoirVin Gris from California or the 1999 Domaines Ott Rosé Clair de Noir Château de Selle from Provence.
Cooking Guides
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- From Cranberries
- Published November 2001
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