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Creamy Chicken w/Cranberry Apple Compote Recipe

This festive chicken dish, layered with apples and cranberries, has a delicious cream cheese sauce and toasted nuts on top. If you have the Chicken Cutlet Module prepared ahead and in the freezer, you can put this together in less than 30 minutes. It is definitely suitable to serve at a fancy holiday party, but it is easy enough for a quick and easy family meal, too.

The easy Cranberry Apple Compote can be made up to a week ahead; leftovers are delicious on Easy Make-ahead Eggnog French Toast.

Cream Cheese Chicken with Cranberry Apple Compote

8 servings
8 chicken cutlets from the Chicken Cutlet Module
2 cups Cranberry Apple Compote

2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk
1/2 teaspoon salt
4 ounces softened cream cheese

1/2 cup sliced almonds, or coarsely chopped hazelnuts

Place a chicken cutlet in a shallow casserole dish that will hold eight cutlets slightly overlapping; spread 1/4 cup apple cranberry compote on top. Overlap another chicken cutlet and spread with 1/4 cup apple cranberry compote. Repeat overlapping and spreading with the remaining six cutlets.

Melt the butter in a medium saucepan. Add flour and stir until smooth. Add milk, whisking constantly until the sauce thickens. Remove from heat; add salt and cream cheese; stir until melted and smooth. Pour over the chicken. Sprinkle with the almonds.

Bake, uncovered, in a preheated 350° oven for 20-30 minutes or until bubbly.

Amount Per Serving
Calories 252 Calories from Fat 162
Percent Total Calories From:
Fat 64% Protein 22% Carb. 13%

Nutrient Amount per
Total Fat 18 g
Saturated Fat 7 g
Cholesterol 55 mg
Sodium 310 mg
Total Carbohydrate 8 g
Dietary Fiber 0 g
Sugars 0 g
Protein 14 g

Vitamin A 7% Vitamin C 1% Calcium 0% Iron 3%

Cranberry Apple Compote

12 Servings

2 cups apple juice
6 tablespoons light corn syrup
2 tablespoons brown sugar

4 tablespoons butter, divided

3 large cooking apple(s), peeled, cored, and cut into 1/2-inch pieces
3 cups cranberries, (12 ounce package)
3/4 cup sugar

Mix apple juice, corn syrup, and brown sugar in a large saucepan; bring to a boil and boil until the mixture is reduced to about one cup, approximately 15 minutes. Remove from the heat.

Melt 4 tablespoons butter in a large skillet over medium heat. Add apples and sauté 5 minutes; add cranberries and 3/4 cup sugar. Stir until cranberries begin to pop, about 2 minutes, then stir in the reduced cider mixture. Continue cooking over medium-high heat until the mixture is reduced to a syrupy consistency, about 10 minutes. (Can be made several days ahead. Cover and refrigerate, then reheat.) Transfer compote to bowl and serve warm.

Amount Per Serving
Calories 187 Calories from Fat 37
Percent Total Calories From:
Fat 20% Protein 1% Carb. 80%

Nutrient Amount per
Total Fat 4 g
Saturated Fat 2 g
Cholesterol 10 mg
Sodium 48 mg
Total Carbohydrate 37 g
Dietary Fiber 1 g
Sugars 0 g
Protein 0 g

Vitamin A 4% Vitamin C 39% Calcium 0% Iron 4%

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Chicken Cutlet Module
Make Ahead Eggnog French Toast
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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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