I have never really liked eating the same thing time and time again. I don’t put a recipe on my blog unless I feel that it is a hit. Something I want and crave again and again. My family can ask for something and I’ll say “We just had that.” They are like “four to 6 months ago doesn’t count.” To me it does. I love variety and being in my kitchen creating new recipes. First I have to decide on what protein we are going to have. Sometimes an idea hangs out for a couple of months or a couple of weeks in my brain before it actually comes to fruition. I won’t lie, it doesn’t always turn out. This recipe just came together and it works. The sound of cranberries and chicken just sounded yummy and reminiscent of the holidays with wonderful family memories along with it. My son said you should put this on your blog. I hope you like it as much as my family did. You could even use this recipe with leftover Turkey after Thanksgiving.
There are only 2 chicken breasts in this recipe as one was huge and the other small. Great with spaghetti squash. Serve chicken over the spaghetti squash.
2 chicken breasts approximately 1.5 lbs
1/2 cup chicken broth
1/8 teaspoon sage
1 teaspoon tarragon
3/4 teaspoon chervil
1 teaspoon parsley
1 teaspoon pink salt
1/4 teaspoon thyme
1/4 teaspoon white pepper
Preheat the oven to 375. Oil an oven proof deep dish with a lid. Place the chicken in the bottom of the dish. Put your seasonings into a small bowl, mix with a fork or your fingers until well blended. Sprinkle both sides of your chicken breasts with a generous amount. Mix together the Cranberry jam and chicken broth. Pour over the chicken breast. If there is any remaining seasoning sprinkle it on top of the chicken. Place in oven and bake for 1 hour. Remove chicken and allow to cool. Remove juices to a pot and cook on medium heat for about 20 minutes until it has cooked down a little. Spread a tablespoon or so on top of each chicken breast and serve.