Publix Apron's Cranberry Almond Chicken With Beet Spinach Salad

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts
• 2 shallots, rinsed
• 1 leek, rinsed
• 3 tablespoons butter
• 1/2 cup cider vinegar
• 1/2 cup maple syrup
• 1/4 teaspoon ground nutmeg
• 1/2 cup dried cranberries
• 1/2 cup panko breadcrumbs
• 1/3 cup slivered almonds
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 6 ounces baby spinach leaves
• 15 ounces cut beets, rinsed well
• 11 ounces mandarin oranges in light syrup, well drained
• 1/4 cup poppy seed dressing

Recipe

• 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 combine in small saucepan, vinegar, syrup, nutmeg, shallots, and leeks; bring to a boil on medium high.
• 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 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 beet spinach salad:.
• 6 place spinach in salad bowl and toss in other ingredients until well mixed.