I am loving finding ways to use Cucina Antica Cranberry Sauce in my cooking. It has such a fresh taste and is so so pretty!
I pulled some ingredients out of the pantry, fridge and freezer to come up with this tasty meal. The combination of the savory breading on the chicken and the tart cranberry sauce and the sweet maple syrup was scrumptious. Oven roasted veggies are one of our favorites also. If you haven’t tried roasted broccoli, get on it! Ah-maze-ing! We gobbled it up pretty fast.
Roasting the veggies on the same pan as the chicken made clean up a breeze. The Hubs likes that since we sort of have an understanding. I cook, he cleans up! Win/win. He was used to doing dishes when he was working in the fire station so he doesn’t mind. (Or I like to think he doesn’t mind!)
I hope you enjoy this meal as much as we did. Let me know if you make it.
Oven Baked Cranberry Maple Crusted Chicken with Roasted Veggies
2 chicken breasts
1/3 c milk
1/3 c flour
1/3 c pinko bread crumbs
1/2 Tbsp Malibu seasoning
Salt and Pepper to taste
Maple syrup for drizzle
Preheat oven to 400º.
Mix egg and milk with a fork in a small bowl.
Put flour in another small bowl.
Mix bread crumbs and Malibu seasoning in a third bowl.
Lay out carrots and broccoli on a sheet pan. Drizzle with olive oil and granulated garlic. Season with salt and pepper.
Dip a chicken breast in the egg/milk mixture to coat. Move to bowl with flour in it and coat with flour. Put back in the egg/milk mixture to coat again. Dip in the Panko/Malibu seasoning mixture to coat.
Drizzle some olive oil on the part of the sheet pan where you are putting the chicken and lay chicken in pan. Repeat with second chicken breast.
Place sheet pan in oven and bake for 30 minutes or until chicken registers 165º on instant read thermometer. Stir the veggies halfway through the cooking time.
Top with Cucina Antica Cranberry Sauce and a drizzle of maple syrup.
Serve with Cheesy Polenta.