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.
Nutrition Per Serving, Yields 4 servings
NET Carbohydrate: 11g
Protein: 31 grams
Preheat oven to 350°
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.
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.