Stuffed cranberry chicken breasts

Using cranberries this time of year adds a festive colour and flavour to chicken to dishes
Stuffed chicken with cranberries
4 servings / 35 min 

Prep 15 min / Cook 20 min 

  • 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
  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.