Because I Couldn't Not Make My Cranberry Sauce...

We got a basket of cranberries in our Thanksgiving week Farm Fresh to You box, so of course I had to make my favorite red wine cranberry sauce!  But I didn't get it together in time to make it before Thanksgiving, and then it was the Sunday before Cyber-Monday and I had a basket of cranberries and no turkey.

What do you do with cranberry sauce and no turkey?  You make pecan-crusted chicken, it turns out.

This chicken is impossibly easy.  All you do is brush it with dijon mustard, coat it in a mixture of crushed pecans and seasoned bread crumbs, and bake at 400 for 30 minutes on a greased baking sheet.*

And I added a salad of persimmons and pomegranate seeds (I had been wondering what to do with all the persimmons and pomegranates we were getting from Farm Fresh!).  I made a simple dressing from apple cider vinegar, the juice of 1/2 an orange, and 1/2 lemon, and sunflower oil (you could also use vegetable oil or any light oil).

Cranberry sauce wins again!

*Recipe adapted from Robin Rescues Dinner, the book I talked about here.