Recipes for Citrus Glazed Chicken and Sausage and Pear Stuffing

Here is a quick, healthy recipe for chicken breasts that is sure to become a family favorite. You'll love it because it is quick, easy, healthy, and economical. The citrus glaze gives the chicken breasts just a little extra twist. For a different side dish, try the sausage, pear stuffing. Made with whole-wheat bread and a pear, it is sure to become one of your favorite stuffing recipes. Add a salad and you have a quick, hearty meal for your family. Make this one of those sit-down family dinners that I always recommend.

CITRUS GLAZED CHICKEN

4 boneless, skinless chicken breasts (about 1 lb)

3 tbsp orange juice concentrate, thawed

2 tbsp lemon juice

1/2 cup chicken broth

3 tbsp Splenda or Equal Sugar-Lite

1 1/2 tsp cornstarch

1 tbsp butter

1 tbsp chives, chopped

1 tbsp fresh parsley, stemmed and chopped

1/4 cup sliced almonds, roasted

Preheat oven to 425 degrees. Place chicken breasts on foil-lined baking sheet. Brush with 1 tbsp orange juice concentrate. Bake 15-20 minutes until cooked through.

Place remaining juice concentrate, lemon juice and broth in a small saucepan. Blend Splenda/Equal and cornstarch in a small bowl. Stir cornstarch mixture into juice mixture in saucepan. Heat over medium-high heat and simmer 8 to 10 minutes until sauce thickens slightly. Remove from heat and whisk butter into the sauce. Add chives and parsley. Pour over the chicken breasts then top with the almonds.

SAUSAGE AND PEAR STUFFING

2 tsp extra-virgin olive oil

4 cups whole-grain bread cubes

1 lb mild sausage

1/2 low-sodium chicken broth

4 celery stalks, chopped

1 medium onion, chopped

1 Bosc pear, coarsely chopped

1 tbsp chopped fresh sage

1 large egg, lightly beaten or 1/4 cup egg substitute

1/4 cup chopped fresh parsley

1/4 tsp salt

1/4 tsp freshly ground black pepper

Heat oven to 350 degrees. Spray a 9x13-inch baking dish with non-stick vegetable oil spray.

Place bread crumbs in a large mixing bowl. Cook sausage in a skillet over medium-high heat until browned. Drain well in a colander then add to bread crumbs in bowl. Put olive oil into a skillet, heat and add celery and onion. Cook until softened. Add pear and sage, cook 2 minutes longer. Put vegetable/pear mixture into bowl with bread and sausage. Add egg and stir to combine. Add broth, parsley, salt and pepper; mix well. Spread mixture into baking dish. Bake until top is crispy and stuffing is heated through, approximately 1/2 hour.

Read more: "http://www.articlesbase.com/main-course-articles/recipes-for-citrus-glazed-chicken-and-sausage-and-pear-stuffing-582614.html"
Under Creative Commons License: Attribution