Chicken Cranberry Parmesan

See the updated version of this recipe: Chicken Cranberry Parmesan 2.0

I found this recipe in a Boston Globe article about a cranberry farmer, Cindy Rhodes from Wareham, MA. The recipe is great, but the better news is that she and her husband are launching a new retail product in January — frozen cranberries. New England is full of cranberry lovers so I’m sure they’ll sell well up there. But down here in North Carolina? I’ll buy them. But how many others will?

Maybe I can start a cranberry movement by convincing more of you to eat more cranberries therefore increasing the demand for them here in the Triangle. I’m working on Jim, whether he likes it or not. (Ha! He just peeked at this over my shoulder, saw the title and said, “Oh no, not more cranberries.”)

You know I was bound to say it — they’re good for you. They’re loaded with antioxidants (anti-aging compounds), anti-inflammation compounds and Vitamin C. And then there’s this from The Cranberry Institute: “cranberries have long been valued for their ability to help prevent urinary tract infections by preventing E. coli from adhering to the cells that line the urinary tract.” That’s enough cranberry preaching for one day.

This recipe comes together easily and is very tasty. For the record, Jim liked it and wants me to make it again. So even if you’re not a cranberry fiend like me, I think you will like it too.

Cranberry Chicken Parmesan

• Oil or cooking spray
• 2 skinless, boneless chicken breast halves
• 1/4 cup flour
• Salt and pepper, to taste
• Olive oil
• 1 cup fresh or frozen cranberries (if frozen, do not thaw)
• 1/2 tsp ground cinnamon
• 1/4 cup water
• 1/4 cup Marsala
• 1/4 cup brown sugar
• Juice and pulp of 1/2 orange
• 1/3 cup Italian bread crumbs
• 1/4 cup shredded Parmesan

Preheat the oven to 350. Oil a 9″x13″ baking dish. Pound the chicken breast halves to about 1/2” thickness. Combine the flour, salt and pepper on a plate. Dredge the chicken pieces, one at a time, in the flour mixture and shake off any excess. Set chicken aside.

In a large skillet over medium heat, heat the olive oil. Add the chicken. Cook for 5 minutes on a side or until lightly browned. Transfer to a plate.

In a saucepan over medium heat, combine cranberries, cinnamon, water, Marsala, brown sugar, orange juice and pulp. Bring to a low boil, lower the heat, and simmer for 8 minutes or until the berries pop and the mixture thickens slightly. Stir in the bread crumbs; the mixture will become thick, almost pasty.

Spread 1/3 of the cranberry mixture in the baking dish. Arrange chicken on top. Spread remaining 2/3s of cranberry mixture on the chicken. Sprinkle with Parmesan.

Bake for 25 to 30 minutes or until the chicken is cooked through and the cheese is brown.

Original recipe: Cranberry Chicken Parm, Boston Globe