Cranberry-Stuffed Chicken
Cranberry-Stuffed Chicken Image

Cranberry-Stuffed Chicken

Cranberry and rice stuffed chicken rolls are an elegant recipe when topped with a cranberry and apple relish.

4
servings
20 min
PREP TIME
50 min
TOTAL TIME

Ingredients

Stuffing

1 1/2 tablespoon Land O Lakes® Butter

2 tablespoons slivered almonds

2/3 cup chicken broth

1/3 cup uncooked long grain rice

3 tablespoons sweetened dried cranberries

1/2 teaspoon ground sage

Chicken

4 (6-ounce) boneless skinless chicken breasts, flattened 1/4-inch

1 tablespoon Land O Lakes® Butter melted

1 tablespoon chopped fresh parsley

1/2 tablespoon salt

1/4 teaspoon pepper

Relish

1 tablespoon Land O Lakes® Butter

1/3 cup sweetened dried cranberries

1 small (3/4 cup) tart green apple, cored, chopped

2 tablespoons sliced green onions

1 tablespoon honey

How to make

  1. STEP 1

    Heat oven to 375°F.

  2. STEP 2

    Melt 1 tablespoon butter in 1-quart saucepan until sizzling; add almonds. Cook over medium heat, stirring occasionally, 1-2 minutes or until nuts are lightly toasted. Stir in all remaining stuffing ingredients. Continue cooking 3-5 minutes or until mixture just comes to a boil. Reduce heat to low. Cover; cook 15-20 minutes or until rice is tender and liquid is absorbed.

  3. STEP 3

    Spray 13x9-inch baking dish with no-stick cooking spray. Season chicken breasts with salt and pepper. Spoon about 1/3 cup rice stuffing onto each chicken breast; roll up chicken over stuffing. Place chicken into prepared pan, seam-side down.

  4. STEP 4

    Combine 1 tablespoon butter and parsley in small bowl; brush over chicken. Bake 25-30 minutes or until chickenreaches at least 165°F and juices run clear when pierced with a fork.

  5. STEP 5

    Melt 1 tablespoon butter in 1-quart saucepan; add all remaining relish ingredients. Cook over medium heat, stirring occasionally, 1-2 minutes or until onion is crisply tender.

  6. STEP 6

    Remove chicken rolls to serving platter; top with relish.

Tip #1

Make Ahead Method: Prepare stuffed chicken breasts as directed but do not brush with butter mixture or bake. Wrap each stuffed chicken breast with plastic food wrap. Place into resealable plastic freezer bag or container; freeze up to 3 months. Thaw chicken in refrigerator at least 24 hours. Unwrap chicken, place into greased 13x9-inch baking dish. Brush with butter mixture, sprinkle with bread crumbs and bake as directed. Prepare relish while chicken is baking.

Nutrition

450Calories
14Fat (mg)
120Cholesterol (mg)
330Sodium (mg)
39Carbohydrates (g)
3Dietary Fiber
42Protein (g)

Reviews

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  July 21, 2011

This is one of my very favorite recipes. I have served it numerous times for company and everyone has asked for the recipe. I omit the almonds and add about 1/3 cup of stove top dressing mix (from the can, not the box) along with the rice for the stuffing. I also add a little more butter over the top. Wonderful recipe.

— says Ellen
Helpful?
  October 28, 2010

The cookbook states that this recipe can be frozen for up to three months. Prepare stuffed chix recipe as directed, but do not brush with butter mixture or bake. Wrap each stuffed chicken breast with plastic food wrap. Place into resealable plastic freezer bag or container. Thaw chicken in fridge for at least 24 hours. When thawed, place in 13X9 baking dish, brush with butter mixture, sprinkle with bread crumbs and bake. I will bake for 22 minutes next time. Prepare relish while chicken is baking. Delicious and colorful!

— says Lynsee
Helpful?
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