↞ recipe box start page
Category: Poultry
Prep Time: Cook Time: Total Time:
Makes 6 servings.
6 chicken breast fillets
salt and pepper
Stuffing
4 T. butter
4 chicken livers
2 T. chopped onion
1 1/2 c. cooked wild rice
1 c. peeled, chopped apple
1 egg
4 T. whipping cream
1/4 tsp. thyme
Coating
2 eggs, beaten
1 1/2 c. bread crumbs
1/4 c. butter
1/4 c. vegetable oil
Sauce
2 T. butter
4 T. flour
1 15-oz. can cranberry sauce
3/4 c. Marsala wine
1 1/2 c. chicken broth
Place chicken fillets, one at a time, in a large freezer bag. Close the bag and pound with a mallet until thin. Repeat with remaining fillets.
Season each with salt and pepper.
In fry pan, heat butter and saute chicken livers for 10 to 15 minutes, or until cooked.
Chop chicken livers and put in medium bowl.
Add onion, rice, apple, egg yolk and cream. Mix well.
Season with salt, pepper and thyme.
Stuff each chicken breast with 1/4 of the chicken liver mixture. Roll up, enclosing stuffing, and secure with toothpicks.
Dip each breast into beaten egg, then into bread crumbs. Refrigerate for at least 30 minutes.
Heat butter and oil in skillet and brown chicken slowly on all sides, about 25 minutes total.
Once cooked, remove toothpicks.
Press cranberry sauce through strainer; set aside.
In medium saucepan, melt butter and stir in flour. Remove from heat.
Gradually stir in cranberry sauce, Marsala and chicken broth.
Return to heat, bring to a boil, stirring.
Lower heat and simmer 15 to 20 minutes until slightly thickened.
Serve chicken breasts with sauce spooned over top.
**To simplify the cooking process, the chicken breasts can be stuffed and breaded a day ahead and refrigerated overnight.
view more member recipes
CHICKEN BREASTS - STUFFED - CRANBERRY MARSALA SAUCE
view my recipes
print
save
Category: Poultry
Prep Time: Cook Time: Total Time:
Makes 6 servings.
6 chicken breast fillets
salt and pepper
Stuffing
4 T. butter
4 chicken livers
2 T. chopped onion
1 1/2 c. cooked wild rice
1 c. peeled, chopped apple
1 egg
4 T. whipping cream
1/4 tsp. thyme
Coating
2 eggs, beaten
1 1/2 c. bread crumbs
1/4 c. butter
1/4 c. vegetable oil
Sauce
2 T. butter
4 T. flour
1 15-oz. can cranberry sauce
3/4 c. Marsala wine
1 1/2 c. chicken broth
Place chicken fillets, one at a time, in a large freezer bag. Close the bag and pound with a mallet until thin. Repeat with remaining fillets.
Season each with salt and pepper.
In fry pan, heat butter and saute chicken livers for 10 to 15 minutes, or until cooked.
Chop chicken livers and put in medium bowl.
Add onion, rice, apple, egg yolk and cream. Mix well.
Season with salt, pepper and thyme.
Stuff each chicken breast with 1/4 of the chicken liver mixture. Roll up, enclosing stuffing, and secure with toothpicks.
Dip each breast into beaten egg, then into bread crumbs. Refrigerate for at least 30 minutes.
Heat butter and oil in skillet and brown chicken slowly on all sides, about 25 minutes total.
Once cooked, remove toothpicks.
Press cranberry sauce through strainer; set aside.
In medium saucepan, melt butter and stir in flour. Remove from heat.
Gradually stir in cranberry sauce, Marsala and chicken broth.
Return to heat, bring to a boil, stirring.
Lower heat and simmer 15 to 20 minutes until slightly thickened.
Serve chicken breasts with sauce spooned over top.
**To simplify the cooking process, the chicken breasts can be stuffed and breaded a day ahead and refrigerated overnight.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Breasts - Onion And Cranberry Sauce
by KitchenMagician
Makes 6 servings. 1 pkg. dry onion soup mix 1 15-oz. can cranberry sauce 1/2 c. French-style salad dressing 1 red pepper, julienned 1 green pepper, julienned 2 stalks celery, thinly sliced
by KitchenMagician
Makes 6 servings. 1 pkg. dry onion soup mix 1 15-oz. can cranberry sauce 1/2 c. French-style salad dressing 1 red pepper, julienned 1 green pepper, julienned 2 stalks celery, thinly sliced
Mushroom Stuffed Chicken Breasts With Tomato Sauce
by sgre52160
2 tsp olive oil, divided 1/2 cup chopped onion 1 cup sliced mushrooms 1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry 2 tbsp grated Asiago or parmesan cheese 1/2 tsp dried
by sgre52160
2 tsp olive oil, divided 1/2 cup chopped onion 1 cup sliced mushrooms 1 (10 oz) pkg frozen chopped spinach, thawed, drained and squeezed dry 2 tbsp grated Asiago or parmesan cheese 1/2 tsp dried
Stuffed Pork Tenderloin With Marsala Sauce
by sgre52160
Stuffed Pork Tenderloin 2 Pork Tenderloin (usually two in a pack) 1 lb sweet sausage 8 oz bag baby spinach 2 oz shredded mozzarella cheese 2 cups stale bread cubes 1 eggs(lightly beaten)
by sgre52160
Stuffed Pork Tenderloin 2 Pork Tenderloin (usually two in a pack) 1 lb sweet sausage 8 oz bag baby spinach 2 oz shredded mozzarella cheese 2 cups stale bread cubes 1 eggs(lightly beaten)
Orange And Spinach-stuffed Chicken Breasts With Tarragon Orange Sauce
by sgre52160
6 large chicken breast halves, skinned, boned Stuffing: 3/4 cup cooked orzo (rice-shaped pasta) 1/3 to 1/2 cup uncooked orzo will yield 3/4 cup cooked orzo 1 cup frozen cut leaf spinach (from 16
by sgre52160
6 large chicken breast halves, skinned, boned Stuffing: 3/4 cup cooked orzo (rice-shaped pasta) 1/3 to 1/2 cup uncooked orzo will yield 3/4 cup cooked orzo 1 cup frozen cut leaf spinach (from 16
view more member recipes
related CDKitchen recipes
Cranberry BBQ Chicken
Carrabba's Chicken Marsala
Cranberry Stuffed Chicken Breasts
Olive Garden Chicken Marsala
Cranberry Apple Chicken Breasts
Stuffed Cranberry Sauce Slices
Pagano's Chicken Marsala
Asian Marinated Grilled Chicken
Sunshine Chicken
Three Cheese Stuffed Chicken Breasts