Stuffed cranberry chicken breasts

Ingredients 

• 1/4 cup (50 mL) dried cranberries, chopped
  
• 1/4 cup (50 mL) crumbled light feta cheese
  
• 2 cloves garlic, minced
  
• 2 tsp (10 mL) chopped fresh thyme leaves
  
• 2 large boneless skinless chicken breasts, about 1 lb/500 g total 
• Pinch fresh ground pepper
  
• 2 tsp (10 mL) canola oil
  
• 1 shallot, finely chopped
  
• 1 cup (250 mL) fresh or frozen cranberries
  
• 1/2 cup (125 mL) sodium reduced chicken broth
  
• 2 tsp (10 mL) granulated sugar
  
   

Directions 

1. Preheat the oven to 400°F (200°C). 
2. In small bowl, combine dried cranberries, garlic and thyme.
3. Remove tenderloins from chicken breasts and reserve for another use. Cut a horizontal slit through the centre of each of the breasts to make a pocket. Divide cranberry mixture (dried cranberries, light feta cheese, garlic and thyme leaves) among chicken and skewer with a toothpick to close. Sprinkle with pepper.
4. In nonstick skillet heat oil over medium-high heat. Brown chicken on both sides and remove to shallow baking dish. Return skillet to medium heat and cook shallot for 1 minute or until softened. Add cranberries, broth and sugar; cook, stirring, for about 3 minutes or until cranberries begin to break down.
5. Pour over chicken breasts and roast in 400°F (200°C) oven for about 15 minutes or until chicken is no longer pink inside. Cut chicken breasts in half to serve.
   
    

Nutritional info per serving (1 of 4) 

• Calories 245
  
• Protein 30 g 
  
• Total fat 7 g 
  Saturated fat 2 g 
  Cholesterol 80 mg 
• Carbohydrates 16 g 
  Fibre 2 g 
  Sugars 8 g 
  Added sugars 2 g 
• Sodium 195 mg 
  
• Potassium 355 mg 
  

Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.