Chicken Stuffed With Cranberries and Pecans

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 375 degrees.
  • Toast pecans and set aside.
  • Reserve 2 teaspoons each of cranberries and pecans for the sauce.
  • For the stuffing, combine remaining cranberries, pecans and shredded cheese in a small bowl and mix well.
  • Carefully make a slit lengthwise down the side of each chicken breast to butterfly, careful not to cup all the way through. Open chicken up and lay fat.
  • Divide filling among the chicken breasts and spread over each one, then fold the top of the chicken over the filling and secure with a toothpick.
  • Spread flour onto a plate.
  • Lightly dredge chicken with flour.
  • Season chicken with salt, pepper and garlic powder.
  • Place oil and butter in the skillet and heat over medium to medium high.
  • Add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes.
  • Remove chicken from skillet and place in a baking dish. Place baking dish in the oven for approximately 10 minutes until cooked through.
  • While chicken is baking, use the same skillet and add remaining cranberries and pine nuts.
  • Add broth and bring to a light boil.
  • Reduce heat and allow sauce to slightly thicken and cranberries to soften.
  • Remove chicken from the oven and slice.
  • Serve on a plate with sauce over top.
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