Hoisin & Cranberry Roasted Chicken
Mild-mannered chicken breast sings when it's doused in a sweet-and-salty cranberry-hoisin pan sauce. Serve with roasted acorn squash and sautéed chard or kale.
Notes: Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns. Look for it in the spice section at the supermarket or with other Asian ingredients.
Sherry is a fortified wine originally from southern Spain. Don't use “cooking sherry” sold in many supermarkets--it can be high in sodium. Instead, look for dry sherry with other fortified wines at your wine or liquor store.
Tip: Hoisin is a brown, thick, spicy-sweet sauce made from soybeans and a mix of spices. Look for it in the Asian-foods section. We use Wei chuan hoisin, which has about 300 mg sodium per tablespoon.
Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.
1 other carbohydrate, 3 1/2 lean meat, 2 fat