Chicken with Savory Cranberry Vinaigrette
serves 4

Chicken with Savory Cranberry Vinaigrette

A wonderful way to use fresh cranberries this cranberry flavored sauce has a savory very satisfying flavor, you may want to double the amount of sauce and use it on some steamed rice.

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4 chicken breasts, skin removed
1 cup fresh cranberries
1/2 cup water
4 tablespoons honey
2 teaspoons balsamic vinegar
1-1/2 tablespoons olive oil
2 tablespoons ketchup

1 teaspoon Dijon mustard
1-1/2 tablespoons chopped onion
1 teaspoon chopped garlic
1-1/2 teaspoons low-sodium beef bouillon
1/8 teaspoon lemon juice
1/8 teaspoon paprika
dash nutmeg

1. Pre-heat oven to 350 degrees.
2. In small saucepan combine cranberries, water, honey, and balsamic vinegar. Simmer until cranberries begin to pop. 
3. Remove from heat and mash the cranberries with a potato masher.
4. Add oil, ketchup, mustard, onion, garlic, bouillon, lemon juice, paprika, and nutmeg. Bring to a boil and simmer uncovered for 10 minutes.
5. Using an immersion blender, blend until smooth. (If you use a regular blender take care when blending anything hot.)
6. Place chicken in a baking dish coated with cooking spray. 
7. Reserve 1/4-cup sauce. Pour the rest of the sauce over the chicken, cover with foil, and bake for 1 hour.
8. When chicken is done remove foil, pour reserved sauce over top of chicken before serving. (Warm reserved sauce before using.)

Calories 331, Fat 6.7g, Cholesterol 95mg, Sodium 215mg
Carbohydrates 22.8g, Fiber 1.3g, Sugars 20.1g, Protein 22.4g