CRANBERRY – ORANGE CHICKEN SPRINKLED WITH SLICED & ROASTED ALMONDS IN A SAUCE OF WHOLE BERRY CRANBERRY SAUCE – ORANGE JUICE – BROWN SUGAR – MINCED GARLIC – GARLIC INFUSED OLIVE OIL

If you like orange flavor, the orange just gives a bit of tang to the already tangy cranberry. . .

–3 chicken tenderloins

–roasted almonds (2 tablespoons)

–whole berry cranberry sauce (one-half can)

–orange juice (3 tablespoons)

–brown sugar (3 tablespoons)

–minced garlic (1 tablespoon)

–garlic infused olive oil to taste

–salt and pepper to taste

1 – Place the cranberry sauce in a covered baking dish. Break it apart. Then add orange juice, brown sugar, minced garlic, salt, pepper, and garlic infused olive oil. Stir gently. Microwave on high for 2 minutes.

2 – Stir the sauce well. Then place the chicken tenders in the sauce. Season with salt and pepper. Sprinkle with roasted sliced almonds. Finish with a few drops of garlic infused olive oil.

3 – Microwave on high for 4 minutes and 20 seconds.

4 – Serve the chicken and sauce hot, atop rice, if desired.

–recipe original to C. Mabry, with ideas from various recipes available on the web.

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