CRANBERRY AND CORNBREAD STUFFED CHICKEN BREASTS
I saw these in the freezer section at the store and decided to try making these on my own. They turned out great!
Provided by Scarlett516
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- Put water and cranberry sauce in saucepan. Melt over medium/low heat. Whisk if needed to blend.
- Melt butter in sauté pan over medium/low heat. Once melted, add cranberries and cook until popping.
- Add garlic powder, onion powder, thyme, sage, salt, pepper, and cornbread to sauté pan. Mix together.
- Cover a pan with aluminum foil. Place chicken breasts flat. Place a scoop of stuffing mixture in the middle of each breast. Wrap chicken and hold closed with toothpicks.
- Pour 1/2 melted cranberry sauce over chicken.
- Cook in oven for approximately 30 minutes.
- When finished, take out toothpicks. It's easier to pull them out if they are twisted first.
- If desired, pour rest of cranberry sauce over cooked chicken and return to oven until sauce is heated.
SUNNY'S EASY CHEESE AND CRANBERRY STUFFED CHICKEN WITH CRANBERRY GLAZE
Provided by Sunny Anderson
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
- Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
- Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
- Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
- Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
- Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.
CREOLE CHICKEN WITH CORNBREAD STUFFING
This recipe features a great method for a quick skillet cornbread stuffing that's loaded with colorful vegetables.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450˚ F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes.
- Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
- Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board.
- Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken.
Nutrition Facts : Calories 570, Fat 24 grams, SaturatedFat 10 grams, Cholesterol 192 milligrams, Sodium 751 milligrams, Carbohydrate 39 grams, Fiber 4 grams, Protein 51 grams, Sugar 13 grams
MUSTARD CRANBERRY CHICKEN BREASTS
This recipe was in BC Women's magazine several years ago and we love it. The mustard gives it a bit of tang combined with the slight sweetness of the cranberries.If you wish this dish can be made ahead, cover with foil and heat in a 350 oven for 20 min just before serving. March 09I have modified this recipe to cut back on the sauce. I mixed the dijon mustard with 1/4 cup wine, poured it into the skillet 4 minutes before serving and then added the cranberries. It was thick enough with out any cornstarch. Sprinkled green onions on top
Provided by Bergy
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice chicken breasts lenghtwise into 1" strips.
- Lightly toss chicken pieces with flour.
- Sprinkle lightly with salt& pepper.
- Heat the butter and oil in a large frying pan.
- Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through.
- Remove to a platter and keep warm.
- Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits.
- Combine water and cornstarch mix until smooth.
- Add cornstarch to the fry pan, stirring until mixed inches.
- Add cranberries, boil 1-2 min until thickened.
- Stir in green onion tops and cook 1 minute.
- Pour sauce over chicken and serve.
CRANBERRY-STUFFED CHICKEN
For the holidays or a Sunday dinner idea, I suggest this delightful main dish. My great-grandma used to roast this chicken for our family, and now I do the same for our nine grandchildren. Everyone relishes the moist meat and the tempting stuffing.
Provided by Taste of Home
Categories Dinner
Time 2h50m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.
Nutrition Facts :
WILD RICE CRANBERRY AND CORNBREAD STUFFING
All of the different textures involved make this stuffing special. Add more chicken broth if mixture seems dry.
Provided by Husker Jane
Categories Thanksgiving
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Cook bacon until crisp, remove and set aside.
- Add butter to pan and melt.
- Add onions, celery and mushrooms. Saute for 8 to 10 minutes until vegetables are tender.
- Add cranberries and chicken broth. Bring to boil, then remove from heat.
- Add corn bread, cooked wild rice, pecans and bacon.
- Add salt and pepper to taste.
- Roast inside turkey or in casserole dish (about 30 minutes at 350 degrees).
Nutrition Facts : Calories 217.1, Fat 9.8, SaturatedFat 2.8, Cholesterol 9.6, Sodium 249.7, Carbohydrate 27.3, Fiber 3.5, Sugar 2.7, Protein 6.9
STUFFED CHICKEN BREASTS WITH CRANBERRY QUINOA
I travel every year to Peru on a medical mission trip and was introduced to quinoa there. For years I made a similar chicken dish with rice, so I tried it with quinoa. We love it. -Joyce Moynihan, Lakeville, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 25
Steps:
- In a small saucepan, bring broth to a boil. Add quinoa and thyme. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Discard thyme. , In a large skillet, heat oil over medium heat. Add green onions and celery; cook and stir until tender. Add cooked quinoa. Stir in the dried fruits, lemon juice, lemon zest and salt., In a large saucepan, mix the first six chicken ingredients until smooth. Bring to a boil; cook and stir until slightly thickened. Add the apple, cranberries and walnuts. Stir in preserves and butter until melted. , Cut a pocket horizontally in the thickest part of each chicken breast. Fill each with 2-3 tablespoons quinoa mixture; secure with toothpicks. Place remaining quinoa mixture in a greased 1-qt. baking dish; cover with foil. In a large skillet, heat oil over medium-high heat. Carefully brown stuffed chicken on both sides. Transfer to a greased 13x9-in. baking dish; pour apple mixture over top., Bake chicken and quinoa, at 350° for 20-25 minutes or until a thermometer inserted in chicken reads 170° and quinoa is heated through. Serve chicken with quinoa. Discard toothpicks before serving.
Nutrition Facts :
APPLE-CRANBERRY CORNBREAD STUFFING
This is an easy, sweet apple-cornbread stuffing. Can be stuffed in a turkey or baked in a casserole.
Provided by doreen bunten
Categories Cornbread Stuffing and Dressing
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Pour 2 cups hot water over dried cranberries and let stand until rehydrated, about 20 minutes. Drain.
- Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a large baking dish.
- Heat 2 tablespoons butter in a pot over medium-high heat. Saute apples, celery, and onion in the hot butter until light brown and softened, 5 to 7 minutes, adding cranberries during the last few minutes.
- Transfer sauteed mixture to a large bowl. Add stuffing mix, chicken stock, melted butter, poultry seasoning, sage, rosemary, salt, and pepper. Mix well. Transfer to the prepared baking dish.
- Bake in the preheated oven until golden and set, 20 to 30 minutes.
Nutrition Facts : Calories 394.2 calories, Carbohydrate 65 g, Cholesterol 26.1 mg, Fat 11.9 g, Fiber 4.6 g, Protein 8.9 g, SaturatedFat 6.6 g, Sodium 1531.4 mg, Sugar 11.8 g
MAPLE CRANBERRY CHICKEN BREASTS
The basic recipe here is from a Food Network Canada show called Fixing Dinner, I have adjusted it slightly. It is a very yummy way to cook chicken. Kids like the sweetness. Serve with steamed broccoli and basmati or white rice. I have estimated the prep and cooking times, probably more than is actually needed.
Provided by s-t2384
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place flour, salt, pepper and rosemary in a bowl or plastic bag.
- Coat chicken pieces in flour mixture.
- Heat olive oil in frying pan on medium heat.
- Add garlic, when just softened add the chicken and brown on both sides.
- Add green onions and mushrooms to pan.
- Mix together maple syrup, vinegar and water.
- Pour over the browned chicken.
- Sprinkle cranberries around chicken pieces.
- Reduce heat to a high simmer for 20 minutes (check chicken frequently to make sure the liquid isn't evaporating too much, add a little water at a time if it is, it should be a little saucy).
Nutrition Facts : Calories 303.3, Fat 4.1, SaturatedFat 0.8, Cholesterol 68.4, Sodium 85.5, Carbohydrate 36.6, Fiber 1.3, Sugar 25.3, Protein 29.8
BAKED CHICKEN BREASTS WITH CORNBREAD STUFFING
A different way to do chicken breasts using cornbread stuffing. Just put it in the oven and relax. So good!
Provided by Marie
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°.
- Spray a 9 x 13 baking dish with nonstick spray.
- Season chicken breasts with garlic powder, salt and pepper and place in single layer in baking dish.
- In a large bowl, combine stuffing mix, corn, water and melted butter.
- Mix well and spoon over the chicken.
- Combine soup, milk and parsley and mix well.
- Pour over the stuffing, cover and bake for 35 minutes.
- Uncover and bake for 8 to 10 more minutes until stuffing is golden.
STUFFED CHICKEN BREASTS WITH CORNBREAD DRESSING
This is a quick and easy meal if you have leftover cornbread on hand, or use a packaged mix. The chicken livers are optional, but do give this an authentic Southern flair!
Provided by carina
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a pocket into the side of each piece of chicken, going to within 1/2 inch of each edge. Season chicken pieces with salt and pepper; set aside.
- Melt the butter in a large saucepan over medium heat. Add the onion, bell pepper and chicken livers; cook and stir until onion is tender, about 5 minutes. Add the garlic and sage; cook and stir until fragrant, about 1 minute more. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then remove from the heat. Gently stir in the cornbread crumbs and set aside until cool enough to handle.
- Spoon some of the stuffing into the pocket of each piece of chicken. Arrange them in a 9x13 inch baking dish. Spoon any leftover stuffing into the pan to surround the chicken. Stir together the condensed chicken soup and water; pour over the top off the chicken. Cover with a lid or aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the aluminum foil and bake for an additional 10 minutes, or until the center of the stuffed breasts has reached 160 degrees F (70 degrees C) and the chicken has browned on top.
Nutrition Facts : Calories 370.1 calories, Carbohydrate 26.4 g, Cholesterol 138.4 mg, Fat 14.7 g, Fiber 2.2 g, Protein 31.6 g, SaturatedFat 5.7 g, Sodium 946.5 mg, Sugar 4.1 g
CHICKEN WITH CRANBERRY STUFFING
I came up with this dish by combining various elements my family enjoyed from other recipes. It's a very pretty way to dress up plain chicken breast halves.-JoAnne Cloughly, East Worcester, New York
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, saute onion and garlic in butter until tender. Add the broth, brown rice and wild rice; bring to a boil. Reduce heat; cover and cook for 55-65 minutes or until rice is tender. Drain excess liquid if necessary. Stir in the cranberries, parsley, thyme and pepper. , In a large skillet, cook bacon over medium heat until cooked but not crisp; drain on paper towels., Flatten chicken to 1/4-in. thickness. Top each with 1/4 cup rice mixture; roll up from one end. Wrap two strips of bacon around each roll-up and secure with toothpicks. Place remaining rice mixture in a greased 11x7-in. baking dish; place roll-ups over rice., In a microwave-safe bowl, heat honey, uncovered, on high for 30 seconds; spoon over chicken. bake, uncovered, at 325° for 28-30 minutes or until chicken is no longer pink. Discard toothpicks., In a small saucepan, combine cream and mustard. Cook over medium-low heat until mixture is reduced and begins to thicken, stirring constantly. Serve warm with chicken.
Nutrition Facts :
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