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Cranberry Stuffed Chicken Breasts

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  • #33722

serves/makes:
  
ready in:
  30-60 minutes
Rating: 4/5

1 review

ingredients

1 teaspoon olive oil
4 boneless, skinless chicken breast halves
1 small tart apple, peeled and diced
1 1/2 tablespoon olive oil
1/2 cup dried cranberries
1/4 cup balsamic vinegar
1 shallot, diced
3/4 cup chicken stock

directions

Heat the olive oil in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes. In a small bowl, mix the cooked apple, cranberries, shallots and a splash of the chicken stock and set aside.

Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple-cranberry mixture in the pocket of each chicken breast. Secure the pocket with wood toothpicks threading along the side to close.

Heat the remaining 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown. Add the vinegar and remaining chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side, until cooked through. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. Season with salt and pepper to taste.

Spoon the sauce over each chicken breast to serve.

added by

Antonia, USA


nutrition data

209 calories, 8 grams fat, 6 grams carbohydrates, 28 grams protein per serving. This recipe is low in carbs.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)


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reviews & comments

  1. Wifedontcook REVIEW:

    Very good. Made this for some family that came over for dinner. One guest described it best "its Thanksgiving all in one just without the turkey".

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