Stuffed cranberry chicken breasts
Using cranberries this time of year adds a festive colour and flavour to chicken to dishes
245 cal
Serves 4
Prep time
0h 15m
Cook time
0h 20m
Total time
0h 35m
Ingredients
Directions
-
Step 1
Preheat the oven to 400°F (200°C). -
Step 2
In small bowl, combine dried cranberries, garlic and thyme. -
Step 3
Remove tenderloins from chicken breasts and reserve for another use. Cut a horizontal slit through the centre of each of the breasts to make a pocket. Divide cranberry mixture (dried cranberries, light feta cheese, garlic and thyme leaves) among chicken and skewer with a toothpick to close. Sprinkle with pepper. -
Step 4
In nonstick skillet heat oil over medium-high heat. Brown chicken on both sides and remove to shallow baking dish. Return skillet to medium heat and cook shallot for 1 minute or until softened. Add cranberries, broth and sugar; cook, stirring, for about 3 minutes or until cranberries begin to break down. -
Step 5
Pour over chicken breasts and roast in 400°F (200°C) oven for about 15 minutes or until chicken is no longer pink inside. Cut chicken breasts in half to serve.
Nutritional information
Per serving (1 of 4)
- Calories
- 245
- Protein
- 30 g
- Sodium
- 195 mg
- Potassium
- 355 mg
- Total fat
- 7 g
- Saturated fat
- 2 g
- Cholesterol
- 80 mg
- Carbohydrates
- 16 g
- Fibre
- 2 g
- Sugars
- 8 g
- Added sugars
- 2 g
Recipe developed by Emily Richards, PH Ec. ©Heart and Stroke Foundation 2017.
