Cranberry Balsamic Chicken

Chicken With A Twist 

I have to be honest and say I wasn't so sure how this recipe would turn out. I was worried that it just wouldn't have enough flavor, but boy was I ever wrong. This was a wonderful dinner not only did it taste great but it was also very "elegant." 

I served it with brown rice and also fresh green beans. My little one was not a fan of the balsamic but my husband and I enjoyed this one very much. I would suggest it if you are having company over and want to "wow" them with something different. 

Here are the ingredients that you will need: 

• 2 Chicken breasts 
• a sprinkle of dried Italian herbs (optional) 1/2 cup fresh cranberries 
• 1 tbsp each maple syrup and balsamic vinegar mixed together to coat chicken during roasting
For the Marinade
• 1/3 cup cranberries
• 2 tbsp olive oil
• 2 tbsp tamari sauce or gluten free soy sauce I used Braggs Liquid Aminos 
• 2 tbsp maple syrup
• 1/4 cup balsamic vinegar
• 1/4 tsp sea salt
• 1/4 tsp black peppers
• 2 garlic cloves (or 1 tsp minced)

Directions

1. Trim fat from chicken breasts and place into a glass 13x9 pan. 
2. Next prepare your marinade.
3. Blend all the ingredients listed in the Marinade in a food processor or blender until liquified and smooth.
4. Pour this over the chicken, coating evenly.
5. Cover and place in fridge to marinade for 30 minutes or up to 24 hrs.
6. Once marinaded, preheat oven to 375F.
7. Remove chicken from fridge.
8. Add your extra 1/3 to 1/2 cup cranberries and Italian herbs to the dish. Spread it out evenly on and around the chicken.
9. Cooking time will be around 35 minutes total.
10. After thoroughly cooked, remove from oven.
11. Spoon the sauce from the pan onto each chicken thigh/breast and a pinch of black pepper or cracked pepper.
12. Serve with the roasted cranberries on top and any extra fresh herbs desired.