Cranberry Chicken & Herby Pan Stuffing with Roasted Carrots

• servings: 2 servings
• total time: 35 minutes

Ingredients

1 unit Demi-Baguette

1 unit Shallot

2 ½ ounce Celery

¼ ounce Thyme

2 unit Chicken Stock Concentrate

12 ounce Carrots

1 tablespoon Fry Seasoning

10 ounce Chicken Cutlets

2 tablespoon Cranberry Jam

2 teaspoon Dijon Mustard

2 teaspoon Olive Oil

3 tablespoon Butter

2 teaspoon Vegetable Oil

Salt

Pepper

Directions

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. • Dice baguette into ½-inch pieces. Halve, peel, and thinly slice shallot. Thinly slice celery. Strip half the thyme leaves (all the leaves for 4 servings) from stems; mince leaves. • In a small bowl, combine half the stock concentrates (you’ll use the rest later) and ¼ cup water (½ cup for 4).

• Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Toss on a baking sheet with a drizzle of olive oil, half the Fry Seasoning (you’ll use the rest later), and a pinch of salt and pepper. • Roast on top rack until browned and tender, 20-25 minutes.

• Meanwhile, heat 2 TBSP butter (3 TBSP for 4 servings) and a drizzle of olive oil in a large pan over medium-high heat. Add baguette and toast, stirring occasionally, until golden brown and crisp, 5-7 minutes. Turn off heat; transfer to a plate. Wipe out pan. • Add another drizzle of olive oil to same pan over medium-high heat; add shallot and celery. Cook until tender, 3-5 minutes. Season with salt and pepper. • Stir in 1 tsp minced thyme (2 tsp for 4) and toasted baguette. Pour in stock mixture and stir until liquid is absorbed, 1-2 minutes. (TIP: Prefer a softer stuffing? Add a splash more water after stirring in stock mixture.) Remove pan from heat; cover to keep warm.

• Pat chicken* dry with paper towels and season all over with remaining Fry Seasoning, salt, and pepper. • Heat a drizzle of oil in a second large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. • Transfer chicken to a plate. Wipe out pan.

• Heat another drizzle of oil in pan used for chicken over medium-high heat. Add remaining minced thyme and cook until fragrant, 30 seconds. • Stir in jam, mustard, remaining stock concentrates, and ¼ cup water (1⁄3 cup for 4 servings). Simmer until slightly thickened, 2-3 minutes. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Divide chicken, carrots, and stuffing between plates. Spoon sauce over chicken and serve.

Nutrition

• Calories: 760 kcal
• Total Fat: 37 g
• Saturated Fat: 14 g
• Cholesterol: 150 mg
• Sodium: 1020 mg
• Total Carbohydrate: 71 g
• Dietary Fiber: 8 g
• Total Sugars: 27 g
• Protein: 35 g