**Cranberry & Balsamic Glazed Chicken

with Parmesan Smashed Potatoes**

Ingredients (serves 4)

From Powell's:

• 4 boneless skinless chicken breasts

• 1 cup fresh cranberries

• 1/2 cup Kraft Balsamic Vinaigrette Dressing

• 1/3 cup Kraft Parmesan Cheese

Pantry items:

• 6–8 baby potatoes

• 2 tbsp butter

• 2–3 tbsp brown sugar (adjust for sweetness)

• Salt & pepper

• Optional: garlic powder or rosemary

Instructions

1. Parmesan Smashed Potatoes

1. Boil potatoes in salted water until fork-tender (12–15 minutes).

2. Drain and transfer to a parchment-lined baking sheet.

3. Gently smash each potato with the bottom of a cup.

4. Brush with melted butter or oil, season well, and sprinkle generously with Kraft Parmesan Cheese.

5. Bake at 425°F for 15–20 minutes until golden and crispy.

2. Cranberry & Balsamic Glazed Chicken (Oven-Finished)

1. Preheat oven to 400°F.

2. Season chicken breasts with salt and pepper.

3. Heat a cast iron pan over medium heat with a little oil.

4. Sear chicken 3–4 minutes per side until nicely browned.

5. In a bowl, stir together:

   • Kraft Balsamic Vinaigrette Dressing

   • Fresh cranberries

   • Brown sugar (2–3 tbsp, or more if you like it sweeter)

6. Pour the cranberry mixture over the seared chicken.

7. Transfer the entire cast iron pan to the oven and bake for 12–15 minutes, or until chicken is cooked through and the cranberries have burst into a glossy, sweet-tangy glaze.

8. Spoon the hot glaze over the chicken before serving.

• ← Italian Sausage & Spinach Soup
• Christmas Snapatizers →