What you'll be getting:

Cranberry Chicken with Swiss Chard and Acorn Squash

Per Serving

5 oz chicken breast

180 g acorn squash (pre-seasoned and oiled) 

50 g swiss chard

.75 c cranberry chicken sauce

(chicken stock, caramelized onions, fines herbs, garlic, salt and pepper, cranberry sauce, fresh orange juice)

sliced almonds

Equipment needed: Lined sheet pan, casserole dish

Preheat oven to 375.

"Cranberry Chicken" was one of my favorite dinners as a child. My mom made it with mashed potatoes and peas, but the sauce always tasted so sweet and I loved it. I have altered it a bit to incorporate some seasonal local veggies. Whenever cranberries are in season I try to make this dish. 

Put swiss chard in the bottom of the casserole dish, place chicken on top and cover with cranberry sauce. 

Put squash slices on a sheet pan and place in the oven with the chicken. Set a timer for 25 minutes. 

After 25 minutes, pull chicken and squash.

As your chicken rests, plate up the squash. 

Using tongs, or a spatula, remove chicken and transfer to a cutting board. 

Take about 1/2 of the cranberry/swiss chard mixture from the dish and put on top of the squash.

Slice the chicken and lay on top of squash and cranberry mixture. 

Top with the remaining cranberry mixture. 

Finish with almond slices. From start to finish this dish takes 25 minutes. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630