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    You are in: Home / Recipes / Publix Apron's Cranberry Almond Chicken With Beet Spinach Salad Recipe
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    Publix Apron's Cranberry Almond Chicken With Beet Spinach Salad

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Pixie's Kitchen's Note:

    A very yummy looking recipe that came in last weeks Publix ad. It seems really quick to prepare and if plated like the picture looks really impressive. Will add some notes once I make it.

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    Units: US | Metric

    Cranberry Almond Chicken

    Beet Spinach Salad


    1. 1
      Pre-heat oven to 450. Coat 2 quart baking dish with cooking spray. Place chicken in dish; bake 20 minutes. While chicken bakes, chop shallots coarsely; slice bulb and lower leaves of leek finely. Place butter in small bowl to soften.
    2. 2
      Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium high.
    3. 3
      Reduce heat to medium low; cook 10 minutes or until liquid is thickened and has reduced by about one half. Stir remaining ingredients into the softened butter until blended to make topping.
    4. 4
      Remove chicken from oven. Pour hot maple sauce evenly over chicken; sprinkle with cranberry topping. Bake 5 to 10 more minutes or until the chicken is completely cooked.
    5. 5
      Beet Spinach Salad:.
    6. 6
      Place spinach in salad bowl and toss in other ingredients until well mixed.

    Ratings & Reviews:


    Nutritional Facts for Publix Apron's Cranberry Almond Chicken With Beet Spinach Salad

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 554.4
    Calories from Fat 144
    Total Fat 16.0 g
    Saturated Fat 6.5 g
    Cholesterol 91.3 mg
    Sodium 514.1 mg
    Total Carbohydrate 70.0 g
    Dietary Fiber 6.2 g
    Sugars 47.5 g
    Protein 35.0 g

    The following items or measurements are not included:

    poppy seed dressing

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