Cranberry Ginger Marinated Chicken

• 1-1/2 lbs Boneless skinless chicken breast Cut into 4x1x 3/4 inch strips

• 2 cups Cranberry juice

• 1/2 cup Sweetened, dried cranberries

• 1 tsp Grated fresh ginger

• 1 clove Minced garlic

• 2 Tbsp Finely diced shallots

• 1 Tbsp Butter or margarine

• 1/2 cup Carrots Peeled and cut into 2x1/8x 1/8 inch strips

• 2 Tbsp Diced chives For garnish, if desired

Stir cranberry juice, cranberries, ginger and garlic in a large bowl until blended. Add chicken, cover and marinate in refrigerator 1 to 2 hours. Remove chicken from marinade, reserve marinade. Salt and pepper chicken to taste.

Melt butter in a medium saucepan. Add shallots and saute over medium heat until transparent. Add reserved marinade, bring to a boil, uncovered. Decrease heat and simmer for 15 minutes, stirring occasionally, until reduced in half. Add carrots last 5 minutes of cooking.

Grill chicken over medium-high heat 4 to 5 minutes per side until juices run clear when pierced with fork or chicken reaches internal temperature of 165 degrees F.

Place three pieces of chicken on each plate; spoon marinade over chicken. Garnish with chives, if desired.

Serve with seasonal vegetables. Makes 4 servings.