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Cranberry-Stuffed Chicken
 
Cranberry-Stuffed Chicken

Cranberry-Stuffed Chicken

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

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20 min
Prep Time
50 min
Total Time
4
servings

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.

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