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

Ingredients

Directions

  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)

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

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

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