2 cups Cranberry juice cocktail
1/2 cup Cranberries, sweetened dried
1 teaspoon Fresh ginger, grated
1 clove Garlic, minced
1 1/4 –1 1/2lb Chicken breasts, boneless and skinless, cut into 4x1x3/4-inch strips
2 tablespoons Shallots, finely diced
1 tablespoon Butter or margarine
1/2 cup Carrots, peeled and cut into 2x1/8x1/8-inch strips
2 tablespoons Chives, diced for garnish, if desired
Stir cranberry juice, cranberries, ginger and garlic in 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 medium saucepan. Add shallots and sauté over medium heat until transparent.
Add marinade and bring to boil, uncovered, decrease heat and simmer 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 chicken on each plate; spoon marinade over chicken. Garnish with chives, if desired. Serve with seasonal vegetables. Makes 4 servings.