Rosemary Chicken with Cranberry Relish and Pecan Dressing and Gravy


Rosemary Chicken

  • Boneless Skinless Chicken Breast
  • 1/2 Cup of Chicken Broth
  • Salt
  • Pepper
  • Poultry Seasoning
  • Rosemary Seasoning


  • 2 TBS Salted Butter
  • 3 TBS Flour
  • 2-3 Cups Chicken Broth
  • Salt
  • Pepper
  • Poultry Seasoning

Apple Pecan Dressing

  • 1 Pan of Baked Cornbread
  • Six slices of white bread (biscuits or rolls can be used instead)
  • 1/2 Celery
  • Gala Apples (remove seeds and core and chop)
  • Cup of Chopped Pecans
  • 1/2 Onion Chopped
  • 2 eggs beaten
  • Salt
  • Pepper
  • Cream of Chicken Soup
  • Cream of Celery Soup
  • Chicken Broth
  • Poultry Seasoning

Cranberry Relish

  • Cup of whole cranberries chopped
  • Valencia Orange remove seeds and chop
  • Cup of Sugar
  • 1/2 tsp Cinnamon
  • 1 tsp Vanilla


Rosemary Chicken: Put 1/2 Cup of Chicken Broth in a baking dish, place Boneless Skinless Chicken Breast in dish, add salt, pepper, poultry seasoning and rosemary. Cover with tin foil and bake on 375 for 25 minutes. Turn broiler on to brown on top.

Gravy: In a pot atop stove, add butter and flour and whist to make a rue. Then add 1/2 cup of broth and continue to stir. Add Salt, Pepper and Poultry Seasoning, stirring constantly. Gradually add rest of chicken broth and stir.

Apple Pecan Dressing: Combine 1 pan of cornbread broken into crumbs with white bread broken into pieces, add 1/2 cup celery, 2 gala apples, Cup or pecans, 1/2 cup onion, 2 eggs beaten, salt, pepper and poultry seasoning and mix well. Add a can of cream of chicken soup an a can of cream of celery soup. Stir until well mixed. Add Chicken broth until ingredients are nice and wet but not soupy. Bake in oven at 400 degrees for 30 minutes.

Cranberry Relish:In a glass bowl mix cranberries, orange, sugar, cinnamon and vanilla and stir well. Refrigerate.

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