4 skinless, boneless chicken breast halves
2 teaspoons ground dry mustard
1/3 cup milk
1 cup instant nectar
1 cup cooked and mashed sweet potatoes
1 vanilla bean paste
2 cups chopped fresh cranberries
1 cup cooked, baked and cooled cranberries
8 tablespoons white sugar
1 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C). Sprinkle ground dry mustard over all. In large skillet over medium heat, saute garlic, celery salt and tomatoes and simmer for 15 minutes until tender. Remove from heat and stir in milk and instant nectar. While stirring, stir in potato, vanilla bean paste and ingredients. Add to skillet and cook until tender. Stir in cranberries and season with sugar and cinnamon. Pour mixture into 9x13 inch baking dish.
Simple DIP on Dipping Sauce:
2 teaspoons egg substitute
2 teaspoons chopped fresh turmeric
2 teaspoons white sugar
1 teaspoon chicken broth
3 teaspoons Dijon mustard
ΒΌ cup cold water (optional)
In a medium sauce pan, dissolve egg substitute and 2 teaspoons turmeric in milk. Cook, stirring constantly, until nice and thick long-term release (tiramisu) of egg and milk products from pan is achieved. Stir in light brown sugar over flaky surface. Stir in broth and Dijon mustard until sauce is thick enough to coat. Drizzle mixture over chicken and sprinkle on orange zest