3 Reviews

Oh wow, this was so yummy! I made a few modifications - I used one cup of panko that I soaked in ~3/4 cup of whole milk in place of the cornbread since I didn't have the time to make any, and I was worried about using a full Tbs of sage and thyme so I used a teaspoon of each and it was plenty for us. I also added about a Tbs of shredded sharp cheddar on top of each breast before I rolled it up. The cheese put it over the top! I absolutely loved this and am adding it to my recipe rotation. Next time I'll try to pound the breasts even thinner to aid in rolling, and add more cranberries because they were delightful and it would be nice to cook them along side with some sweet potatoes. Thanks Scarlett! ETA: I made these again and tried to make my own cranberry sauce - but it was a major fail. I quartered the recipe to use up the other 1/2 cup of cranberries from the pckg and then reduced the syrup too far. I think I might try making my own again, but using a whole recipe for sauce.

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lolablitz February 10, 2010

Great recipe for chicken breasts! Made as posted with excellent results. Delicious and very appealing served on a white platter - definitely a company quality meal. One that has been added to my Favorites Collection.

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Gerry June 30, 2008

ABSOLUTELY GREAT! I used a homemade cornbread for this, then followed the recipe right on down for a wonderful chicken breast dinner! Of course, I'm a big fan of these berries, so that helps! Definitely a keeper of a recipe! [Made & reviewed while on tour in Canada with the Zaar World Tour 4]

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Sydney Mike June 22, 2008
Cranberry and Cornbread Stuffed Chicken Breasts