This festive chicken dish, layered with apples and cranberries, has a delicious cream cheese sauce and toasted nuts on top. If you have the Chicken Cutlet Module prepared ahead and in the freezer, you can put this together in less than 30 minutes. It is definitely suitable to serve at a fancy holiday party, but it is easy enough for a quick and easy family meal, too. The easy Cranberry Apple Compote can be made up to a week ahead; leftovers are delicious on Easy Make-ahead Eggnog French Toast.Cream Cheese Chicken with Cranberry Apple Compote8 servings8 chicken cutlets from the Chicken Cutlet Module2 cups Cranberry Apple Compote2 tablespoons butter2 tablespoons flour1 1/2 cups milk1/2 teaspoon salt4 ounces softened cream cheese1/2 cup sliced almonds, or coarsely chopped hazelnutsPlace a chicken cutlet in a shallow casserole dish that will hold eight cutlets slightly overlapping; spread 1/4 cup apple cranberry compote on top. Overlap another chicken cutlet and spread with 1/4 cup apple cranberry compote. Repeat overlapping and spreading with the remaining six cutlets. Melt the butter in a medium saucepan. Add flour and stir until smooth. Add milk, whisking constantly until the sauce thickens. Remove from heat; add salt and cream cheese; stir until melted and smooth. Pour over the chicken. Sprinkle with the almonds.Bake, uncovered, in a preheated 350° oven for 20-30 minutes or until bubbly. Cranberry Apple Compote12 Servings2 cups apple juice6 tablespoons light corn syrup2 tablespoons brown sugar4 tablespoons butter, divided3 large cooking apple(s), peeled, cored, and cut into 1/2-inch pieces3 cups cranberries, (12 ounce package)3/4 cup sugarMix apple juice, corn syrup, and brown sugar in a large saucepan; bring to a boil and boil until the mixture is reduced to about one cup, approximately 15 minutes. Remove from the heat. Melt 4 tablespoons butter in a large skillet over medium heat. Add apples and sauté 5 minutes; add cranberries and 3/4 cup sugar. Stir until cranberries begin to pop, about 2 minutes, then stir in the reduced cider mixture. Continue cooking over medium-high heat until the mixture is reduced to a syrupy consistency, about 10 minutes. (Can be made several days ahead. Cover and refrigerate, then reheat.) Transfer compote to bowl and serve warm.Amount Per ServingCalories 187 Calories from Fat 37Percent Total Calories From:Fat 20% Protein 1% Carb. 80%Nutrient Amount per Serving Total Fat 4 g Saturated Fat 2 g Cholesterol 10 mg Sodium 48 mg Total Carbohydrate 37 g Dietary Fiber 1 g Sugars 0 gProtein 0 gVitamin A 4% Vitamin C 39% Calcium 0% Iron 4%