Stuffed cranberry chicken breasts
Using cranberries this time of year adds a festive colour and flavour to chicken to dishes
245 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Step 1Preheat the oven to 400°F (200°C).
Step 2In small bowl, combine dried cranberries, garlic and thyme.
Step 3Remove 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.
Step 4In 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.
Step 5Pour 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.
Per serving (1 of 4)
- 30 g
- 195 mg
- 355 mg
- Total fat
- 7 g
- Saturated fat
- 2 g
- 80 mg
- 16 g
- 2 g
- 8 g
- Added sugars
- 2 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
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