Chicken With Cranberry-Hoisin Sauce |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Light & Tasty Magazine Aug/Sept. 2007. Originally submitted by Mary Lou Foley of London, Ontario. Ingredients:
1/4 cup all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon pepper |
6 boneless skinless chicken breast halves (4 oz. each) |
1 teaspoon canola oil |
1 (14 ounce) can unsweetened pineapple tidbits |
3 tablespoons hoisin sauce |
2 tablespoons reduced sodium soy sauce |
1 tablespoon honey |
2 teaspoons rice wine vinegar |
1 garlic clove, minced |
1/2 teaspoon hot pepper sauce |
1/4 cup dried cranberries |
Directions:
1. In a large resealable bag combine the flour, salt, and pepper. Add chicken, one piece at a time, shake to coat.
2. In a large nonstick skillet coated with nonstick cooking spray, cook chicken in oil over medium heat for 5-6 minutes on each side or until juices run clear. Remove and keep warm.
3. Reserve 1/3 cup pineapple and 1/3 cup pineapple juice (save remainder for another use).
4. In the skillet, combine the hoisin sauce, soy sauce, honey, vinegar, garlic, pepper sauce, and reserved pineapple juice.
5. Stir in the cranberries and reserved pineapple. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Serve with chicken.
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