Mad About Cranberries
By Barbara Huber
Chicken Tenderloins with Cranberry Peach Compote
Makes 12 servings
Ingredients
36 2-ounce chicken tenderloins
2 5.3-ounce wheels of all-natural Gournay cheese
3 cups organic spring mix
24 slices grilled baguette
2 cups Ocean Spray Craisins Sweetened Dried Cranberries
2 cups Ocean Spray Cranberry Sauce
2 cups diced peaches, fresh
3/4 cup sherry vinegar
3/4 cup brown sugar
1 cup mango chutney
Directions
Lightly pound out chicken tenderloins. Reserve. Combine sweetened dried cranberries, peaches, and cranberry sauce in saucepan. Heat over medium heat. Add sherry vinegar, brown sugar, and chutney. Cook for five minutes. Cover and reserve. Season and grill chicken tenderloins and grill baguette slices. Spread cheese over grilled bread. Top with organic spring mix, then grilled chicken tenderloins. Top all with generous portion of cranberry peach compote, about 1/2 cup. Serve at once.
Recipe by: Dirk Rusthoven
Company: IFH Foodservice
Finalist from Ocean Spray's Ultimate Cranberry Recipe Contest
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