Cranberry Ginger Marinade
2 cups cranberry juice cocktail
1/2 cup dried, sweetened cranberries
1 tsp fresh ginger, grated
1 clove garlic, minced
1/4 -1/2 lb skinless, boneless chicken breasts, cut into 4” x 1” x 3/4” strips
Salt and pepper, to taste
1 tbsp butter
2 tbsp shallots, finely diced
1/2 cup carrots, peeled and cut into strips
2 tbsp chives, diced (optional)
1. Stir cranberry juice, cranberries, ginger and garlic in large bowl until blended.
Add chicken, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, reserving marinade. Salt and pepper chicken to taste.
2. Melt butter in medium saucepan. Add shallots and sauté over medium heat until transparent. Add marinade and bring to boil, uncovered; decrease heat and
simmer 15 minutes, stirring occasionally, until reduced in half.
Add carrots last 5 minutes of cooking.
3. Grill chicken over medium-high heat 4 to 5 minutes per side until juices run
clear when pierced with fork or chicken reaches internal temperature of 165°F.
4. Place three pieces chicken on each plate; spoon marinade over chicken.
Garnish with chives, if desired. Serve with seasonal vegetables.
Serves 4. Analysis per serving: 310 calories, 33g protein, 5g fat (2g saturated),
Recipe courtesy of the Cranberry Marketing Committee (www.uscranberries.com)