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Vegan Pistachio-Cranberry Chicken

<p>Finding meals to eat and serve among meat-eating relatives can be difficult without proper preparation and a lot of creativity. I know in my younger days I ate a lot of meals comprised entirely of meat-free side dishes while everyone else had ham or turkey. But, there's no reason you can't enjoy a flavorful meat-free main dish, too. This breaded Pistachio-Cranberry chicken incorporates those Fall flavors, serves as a hearty main dish and is meatless.</p>
4 Servings Recipe By

Ingredients

  • 5 1/4 ounces Cranberries, Fresh
  • 1/3 cups Sugar
  • 1/3 cups Cranberry Sauce, Jellied
  • 1/3 cups Orange Juice
  • 1/3 cups chop Pistachios, Shelled
  • 2/3 cups Bread Crumbs
  • 1/8 teaspoons Salt
  • 1/3 teaspoons Thyme, Dried
  • 10 ounces Artificial Chicken Cutlets
  • 1/4 cups Yogurt, Dairy Free

Serving Day Ingredients

  • 2 tablespoons Olive Oil

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 3 oz chicken & 1/4 cup cranberry sauce
  • 459 Calories
  • 17g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 602mg Sodium
  • 54g Total Carb
  • 2g Fiber
  • 30g Total Sugars (Includes 17g Added Sugars)
  • 25g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine cranberries, sugar, jellied cranberry sauce, and orange juice in heavy saucepan.
  2. Heat to boiling over medium heat.
  3. Reduce heat to low and simmer, uncovered, for 15-20 minutes, until cranberries pop and mixture thickens slightly.
  4. Skim off any foam that may collect on the surface of the sauce.
  5. Remove from heat and stir in pistachios. Set aside.
  6. Combine breadcrumbs, salt, and thyme and mix with fingers.
  7. Coat cutlets with yogurt on both sides, dip in crumb mixture to coat.
  8. Cook cutlets in olive oil over medium heat for about 3-5 minutes per side.
  9. Serve with sauce.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine cranberries, sugar, jellied cranberry sauce, and orange juice in heavy saucepan.
  2. Heat to boiling over medium heat.
  3. Reduce heat to low and simmer, uncovered, for 15-20 minutes, until cranberries pop and mixture thickens slightly.
  4. Skim off any foam that may collect on the surface of the sauce.
  5. Remove from heat and stir in pistachios. Set aside.
  6. Combine breadcrumbs, salt, and thyme and mix with fingers.
  7. Coat cutlets with yogurt on both sides, dip in crumb mixture to coat.
  8. Flash freeze cutlets.
  9. Allow sauce to cool.
  10. Divide sauce into indicated number of pint freezer bags.
  11. Once frozen, wrap in plastic wrap and divide among indicated number of freezer bags.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Cook cutlets in olive oil over medium heat for about 3-5 minutes per side.
  3. Serve with sauce.

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