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Meat
Medium
4 Servings
Allergens 
No Allergens specified
1 Hour
Diets
No Diets specified
Tart and sweet blend beautifully in this simple yet delicious dish.
4 airline (bone-in) chicken breasts
2 tablespoons margarine (use soy-free if needed)
salt to taste
pepper to taste
2/3 cup fresh or frozen cranberries
2/3 cup cranberry juice
1 tablespoon Gefen Honey
zest of 1 lemon (optional but recommended)
2 tablespoons Gefen Cornstarch
2 tablespoons Tuscanini Raspberry Jam
In a large frying pan, melt margarine over medium-high heat.
Lightly season chicken breasts with salt and pepper and place in the frying pan. Cook for approximately 10 minutes on each side (six to eight minutes if using regular chicken cutlets). Transfer chicken to a baking dish, a 9- x 13-inch baking pan, or an oven-to-tableware.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Combine cranberries, cranberry juice, honey, lemon zest, cornstarch, and raspberry jam in a small saucepan. Mix all ingredients until smooth.
Bring mixture to a boil over medium heat, then lower heat and cover pot. Simmer for 15 minutes, stirring occasionally, until liquid has thickened and cranberries split and soften.
Pour cran-raspberry mixture over chicken. Bake uncovered for ten minutes.
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