Recipe from Recipes by Sylvia • Serves 4-6
We loved this recipe not only for its taste but that it features cranberries as part of a main dish and not just as a side.
4 boneless, skinless chicken breasts
1 t salt
1⁄2 t black pepper
1 T olive oil
1⁄2 C honey
1/4 C balsamic vinegar
1 C fresh cranberries
1⁄2 C crumbled feta
2 t fresh rosemary or thyme, chopped • 1/4 C fresh parsley or dill, chopped
Preheat to 400°F and rub a 9×13-inch baking dish with the olive oil.
Season the chicken. Pat the breasts completely dry with paper towels, then season both sides with the salt and pepper. Let them sit for 10 minutes while the oven heats.
Whisk the glaze. Combine the honey, balsamic vinegar, and chopped rosemary or thyme in a bowl until smooth and pourable.
Lay the chicken in the dish without crowding, leaving space between the pieces. Pour the glaze over the top and scatter the cranberries around and between the breasts, not on top of them.
Bake uncovered for 30 to 35 minutes, spooning the pan glaze back over the chicken twice along the way, at roughly 15 and 25 minutes. The chicken is done at an internal temperature of 165°F at the thickest point.
Let the dish sit for 8 to 10 minutes out of the oven. The glaze thickens noticeably as it cools. Scatter the feta and the chopped dill and parsley over the top.
