Hoisin and Cranberry Roasted Chicken Breast

Hoisin And Cranberry Roasted Chicken Breast Recipe

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Lynette !


This recipe uses bone in skinless chicken breast (for best flavor) A serving for this recipe is half a breast....they seem to be so big in the packages I get. From Eating Well.


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10 Min
40 Min


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  • 2
    chicken breasts, bone in, skinless
  • 1/4 tsp
    chinese five spice powder
  • 1/4 tsp
  • 4 Tbsp
    all purpose flour, divided
  • 2 Tbsp
    canola oil
  • 1 large
    shallot, minced
  • 1/4 c
    dry sherry, (not cooking sherry...too much sodium!)
  • 1/2 c
    cranberries, coarsely chopped, fresh or frozen (not dried, sweetened)
  • 1 1/4 c
    reduced sodium chicken broth, divided
  • 3 Tbsp
    hoisin sauce
  • 1 tsp
    brown sugar

How to Make Hoisin and Cranberry Roasted Chicken Breast


  1. Preheat the oven to 450°F.
  2. Cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. (Two will be smaller but thicker, the other two larger, but thinner). Sprinkle the chicken with the five spice powder and salt.
  3. Place 3 tablespoons flour in a shallow dish. Dredge both sides of the chicken in the flour.
  4. Heat the oil in a large skillet over medium heat. Add the chicken, skinned-side down, and cook until brown on the bottom, about 6 minutes. Remove from the heat and transfer the chicken, skinned-side up, to a baking sheet. Bake until an instant read thermometer inserted into the thickest part of the breast registers 165°, 15 to 20 minutes.
  5. Return the skillet to medium heat, add shallot and cook, stirring, until fragrant, about 1 minute. Add the sherry and cranberries; cook until the sherry is reduced by about half and the cranberries are beginning to soften, about 1 minute. Add 1 cup broth; brink to a boil and cook, stirring occasionally, until the cranberries are very soft, about 3 minutes more.

Printable Recipe Card

About Hoisin and Cranberry Roasted Chicken Breast

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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