07 November 2010

This is a recipe I got from the magazine Cuisine at Home. It was in the April issue, but it felt like a fall/winter dish to me so I saved it until now.

Spicy Cranberry Glazed Chicken

⅓ cup frozen cranberry juice cocktail concentrate, thawed
3 tbsp brown mustard
2 tbsp brown sugar
1½ tsp hot sauce
1 tsp Worcestershire sauce
4 boneless, skinless chicken breast halves

Preheat broiler with oven rack 5-6” from the heating element. Line a baking sheet with foil and coat with nonstick spray.

Combine juice concentrate, mustard, brown sugar, hot sauce, and Worcestershire sauce in a small saucepan. Bring to a boil over high heat, reduce heat to medium, and simmer until mixture becomes syrupy, about 8 minutes.

Season chicken breasts with salt and place on prepared baking sheet. Broil for 6 minutes. Flip chicken and baste with the cranberry glaze. Broil for 4 minutes, flip again and baste. Broil until chicken begins to brown, about 5 minutes. Chicken is done when an instant-read thermometer reads 160°.

Makes 4 servings.

This is so yummy! I make a cranberry glaze for my Easter ham and we love that, so I figured this would be good too.

The original recipe called for 2-3 tsp of hot sauce, but we are not big hot sauce people, so I started with 1 tsp. After the glaze reduced, I tasted it and thought it could use a little bit more, so I added the extra ½ tsp. So if you like things really spicy, you will need to add more.

I served this with stuffing for a Thanksgiving-type feel. StoveTop makes a good lower sodium version now.

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