Oven Baked Cranberry Maple Crusted Chicken with Roasted Veggies

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

Serves 2


2 chicken breasts

1 egg

1/3 c milk

1/3 c flour

1/3 c pinko bread crumbs

1/2 Tbsp Malibu seasoning



Granulated garlic

Salt and Pepper to taste

Cucina Antica Cranberry Sauce

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.





Easy Cheesy Sausage Pumpkin Pasta Bake


The hubs plays in a card game every Wednesday night with a group of friends. Everyone brings a snack. Not an assigned one, just what ever anyone feels like bringing. He tells me that there is always a great variety of food each week. So much for my hours of planning who will bring what to family holiday dinners! Maybe next holiday dinner I will tell everyone to bring whatever they want. Could be fun. Maybe. Maybe not so much.

What should he bring to cards this week? Our cupboards were pretty bare as I haven’t had time to do a “big” grocery shopping trip since getting back from our vacation.  Maybe I will do a Costco run today.

I did happen to have two of my most favorite ingredients in the pantry.

DeLallo Whole Wheat pasta and Cucina Antica Tuscany Pumpkin pasta sauce.

Now, I know what you are going to say. “Wait, pumpkin is a Fall ingredient.” Well, I am a rebel. So there.

DeLallo is my favorite brand of whole wheat pasta and the hubs loves these Orecchiette shape. I order it from Amazon because I can’t seem to find this shape in a store here.

I stumbled across the Cucina Antica Tuscany Pumpkin sauce on a trip to Sprouts last fall. Oh my goodness. So so good. It contains pumpkin puree, imported Italian San Marzano tomatoes, heavy cream, honey, carrot puree, butter, sea salt, basil, parsley, rosemary, cinnamon, and sage. It also has no preservatives and is gluten free. Bonus recipe for Tuscan Cream of Pumpkin soup on the label.  I went back to Sprouts to buy more and they were all out and didn’t anticipate receiving anymore soon. So, back to Amazon and I ordered 12 jars. Hence the abundance of this in my pantry.

I also had some mozzarella and some Italian sausage in the freezer. So, I threw it all together and came up with this. Turned out great. Desperation (and lack of energy to go shopping) is a great cultivator of creativity!

Easy Cheesy Sausage Pumpkin Pasta Bake

Serves: 8

Preheat oven to 350 degrees


16 oz. DeLallo Organic Whole Wheat Orecchiette (if you prefer a saucier dish use less pasta)

1 Jar Cucina Antica Tuscany Pumpkin pasta sauce

2 cups reduced fat mozzarella cheese, shredded (save a bit for topping)

1/2 lb. sweet Italian turkey sausage, browned and crumbled

1/4 c. grated Parmesan/Romano cheese

Salt and Pepper to taste

Prepare pasta according to directions. I undercooked it just a tad. Brown sausage until crumbly.

Spray a 9X13 pan with cooking spray. Add a little of the sauce and spread around. Layer pasta, sausage, mozzarella, more sauce ending with sauce. Sprinkle with remaining mozzarella and Parmesan/Romano.

Bake uncovered for approximately 35 minutes or until bubbly.

Serve immediately.

388 cal per serving

10 WW plus points