Cranberry Stuffed Chicken Breasts
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Serves/Makes: 4
Ready in: 30-60 minutes
- 1 teaspoon olive oil
- 4 boneless, skinless chicken breast halves
- 1 small tart apple, peeled and diced
- 1 1/2 tablespoon olive oil
- 1/2 cup dried cranberries
- 1/4 cup balsamic vinegar
- 1 shallot, diced
- 3/4 cup chicken stock
Heat the olive oil in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes. In a small bowl, mix the cooked apple, cranberries, shallots and a splash of the chicken stock and set aside. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple-cranberry mixture in the pocket of each chicken breast. Secure the pocket with wood toothpicks threading along the side to close. Heat the remaining 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown. Add the vinegar and remaining chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side, until cooked through. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. Season with salt and pepper to taste. Spoon the sauce over each chicken breast to serve.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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