Stuffed cranberry chicken breasts

Using cranberries this time of year adds a festive colour and flavour to chicken to dishes

by Emily Richards PH Ec.
245 cal Serves 4
Prep time 0h 15m
Cook time 0h 20m
Total time 0h 35m
Stuffed chicken with cranberries



  1. Step 1

    Preheat the oven to 400°F (200°C).
  2. Step 2

    In small bowl, combine dried cranberries, garlic and thyme.
  3. Step 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. Step 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. Step 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 information

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.