Publix Apron's Cranberry Almond Chicken With Beet Spinach Salad

Recipe by Pixies Kitchen
READY IN: 40mins




  • 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.
  • Combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium high.
  • 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.
  • 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.
  • Beet Spinach Salad:.
  • Place spinach in salad bowl and toss in other ingredients until well mixed.