A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cranberry-Orange Stuffed Chicken Breasts
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serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
8 boneless, skinless chicken breast halves
Stuffing
5 ounces Swiss almond cheese spread (any Swiss cheese spread will do)
1/2 cup ricotta cheese
1 egg
1/2 teaspoon allspice
2 teaspoons minced garlic
1 cup fresh spinach, chopped
1/2 cup mandarin orange slices, chopped
1/2 cup dried cranberries
Sauce
1 1/2 cup heavy cream
1/2 cup marsala wine or cream sherry
1/2 cup orange juice (if you want to omit wine, use double the orange juice)
1/2 cup dried cranberries
1/4 teaspoon allspice
salt and pepper, to taste
directions
Preheat oven to 350 degrees F. Spray a 9x13 baking dish with nonstick spray. Slice through thickest end of breast going in as far as possible without tearing, making a pocket in each breast.
Mix all stuffing ingredients in bowl and blend well. Place as much stuffing as you can get into each pocket. Place filled breast in baking dish.
Make sauce by placing all sauce ingredients in sauce pan and simmering on low heat until the consistency of gravy. This might take a few minutes. It should look smooth and glossy, and darker in color.
When thickened, pour sauce over breasts saving some sauce for plating. Bake uncovered in oven for 30 minutes, making sure not to over bake as the breasts will dry out.
Plate and garnish with chopped parsley and a few extra dried cranberries.
added by
cookin_ladies
nutrition data
412 calories, 26 grams fat, 6 grams carbohydrates, 36 grams protein per serving. This recipe is low in carbs.
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