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CRANBERRY ALMOND CHICKEN/BEET SPINACH SALAD Recipe

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This recipe for CRANBERRY ALMOND CHICKEN/BEET SPINACH SALAD is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless chicken breasts
2 shallots
1 leek (cut in half, rinsed)
3 tablespoons unsalted butter room temp
½ cup cider vinegar
½ cup maple syrup
¼ teaspoon nutmeg
½ cup dried cranberries
½ cup panko
1/3 cup slivered almonds
¼ teaspoon kosher salt
1/8 teaspoon pepper
Directions:
Directions:
Preheat oven to 450° Coat baking dish with oil & place chicken in to bake 20 minutes. Chop shallots coarsely. Slice leek bulb and lower leaves finely (1/2 cup).
Combine vinegar, syrup, nutmeg, shallots and leeks in small sauce pan and bring to boil on high. Reduce heat and cook 10 minutes until thickened and reduced by half. Stir remaining ingredients into butter until blended to make topping. Remove chicken from oven, pour hot sauce over, and sprinkle with cranberry topping. Bake 5-10 minutes more.

Beet Spinach Salad
1 bag baby spinach leaves
1 (15 oz )can beets, well drained
1 (11 oz. can mandarin oranges, well drained
¼ cup poppy seed dressing
Combine above and toss together.

 

 

 

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