Mad About Cranberries

By Barbara Huber

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Chicken Tenderloins with Cranberry Peach Compote
Ocean Spray

Chicken Tenderloins with Cranberry Peach Compote

Makes 12 servings

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

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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