Recipe: Cranberry Apple Stuffed Chicken Breast
Cranberries have become a fall staple for the holidays and we’re not complaining. They are a powerhouse super food that has vitamin C, fiber and disease-fighting antioxidants all rolled up into a succulent deep red berry. And they’re absolutely delicious when paired with apples and stuffed inside chicken.
Follow these simple instructions to create a fun and delicious meal that is perfect for any occasion!
Yields 4 servings
Preheat oven to 350°
What you’ll need for the chicken:
4 or 5 oz. Chicken Breast
1 Teaspoon olive oil
Salt and Pepper
Sprinkle the salt and pepper over the chicken breast. In a skillet, heat oil to medium and sear chicken breast skin side down and cook for 3 minutes. Remove from pan and set aside on a cutting board. When cool, place a knife on the thick side of the chicken breast and butterfly the chicken. Repeat with the rest of the chicken and refrigerate until stuffing is ready.
What you’ll need for the stuffing:
4 oz. of (diced) apple
4 oz. of fresh cranberries
1 Tablespoon of maple syrup
1 Tablespoon of (chopped) onions
1 teaspoon of (ground) walnut pieces
1/2 teaspoon of fresh (chopped) sage leaves
1 teaspoon olive oil
1/2 teaspoon lemon juice
1 tablespoon of brown sugar
1/4 teaspoon cinnamon ground
In a skillet, heat oil to medium, add onions and sauté for 2 minutes. Add the apples and cranberries and sauté for another 3 minutes. Add the maple syrup, brown sugar and cinnamon and cook for a minute. Add the lemon juice and continue cooking for 4 more minutes until cranberries turn soft, then fold in the walnuts and sage. Remove from stove and cool.
When the stuffing is cool, place 2 oz. of it into the butterfly chicken breast. Place the chicken breast onto a baking pan and bake in a 350° oven for 12 minutes.
Remove from the oven and serve with a delicious green bean casserole and a baked sweet potato with maple syrup.