Cranberry Salsa Chicken

This week I’m giving you one of my favorite chicken recipes. It does have a few ingredients that you might not have on hand, but pick them up the next time you venture out of your house. I don’t think you will be disappointed. As you can see from my picture, I do cut my chicken up into smaller bite-size pieces. First it makes the cooking go that much quicker and when you are serving all this goodness on a bed of rice or noodles, it’s nice to not have to be cutting into your piece of chicken. Hope you enjoy.


  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1 tablespoon olive oil
  • 1 jar (16 ounces) chunky salsa
  • 1 cup dried cranberries
  • 1/4 cup water
  • 1 tablespoon honey
  • 2 garlic cloves, minces
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups hot cooked couscous
  • 1/4 cup slivered almonds, toasted


  1. In a large nonstick skillet, saute chicken in oil until browned on both sides.
  2. In a small bowl combine the salsa, cranberries, water, honey, garlic, cinnamon, and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a meat thermometer reads 170 degrees. Serve with couscous. Sprinkle with almonds. Yield: 4 servings.

Recipe via Taste of Home