Chicken Stuffed With Cranberries And Walnuts Recipes

CRANBERRY-GORGONZOLA STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

STUFFED CHICKEN BREASTS WITH CRANBERRY QUINOA

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.

CHICKEN STUFFED WITH CRANBERRIES AND WALNUTS

Steps:

• Wrap the chicken breast in plastic wrap and flatten them until they are thin. Marinate with salt, pepper, cumin, cayenne and garlic. Let sit for half an hour.
• For the stuffing, heat the oil and sauté the onion. Add the rest of the ingredients and sauté for two minutes. Let cool.
• Add 4 tablespoons of the filling to the surface of each chicken breast. Wrap like a roll and keep closed with toothpicks.
• Wrap in aluminum foil. Place in a baking tray and bake at 350°F for 30 minutes.
• Remove the toothpicks before serving.

SUNNY'S EASY CHEESE AND CRANBERRY STUFFED CHICKEN WITH CRANBERRY GLAZE

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.

CRANBERRY, FONTINA AND WALNUT STUFFED CHICKEN BREASTS

Steps:

• Chicken -- now I like to take advantage of the frozen chicken breasts for this. They tender to be a bit smaller and once thawed are are bit easier to flatten out. I found some of the fresh boneless skinless breasts are so big they are actually too big for me, but use what ever you have. I just flatten mine with my mallet in between saran wrap, but you can use what method you like best.
• Filling -- In a medium sauce pan (use a oven proof pan) add 1 tablespoon of the butter and melt on medium heat. Add the celery, onion and garlic and just sweat on medium until they get nice and soft. Cook 4 minutes, then add in the cranberries and cook another 2 minutes and then the walnuts. Mix all until everything is soft and well combined. Remove and let cool slightly.
• Stuffing the chicken -- Just lay out your chicken breasts flat, salt and pepper and then add a little of the cranberry and vegetable stuffing. Top it with some fresh grated cheese. As I said, I love fontina, but you can use a gruyere or even swiss if you want. Then roll up the chicken. Just roll up and try to tuck in the sides as you go. I like to use a couple of tooth picks to secure it at the end.
• Dredging the Cooking -- Add flour, breadcrumbs, salt and pepper to a small bowl and the egg to a second bowl, now dredge each chicken in the egg and then the flour/breadcrumb mixture to coat well. Now, in the same pan you cooked the vegetables in add the remainder of the butter and olive oil and bring to medium high heat. Cook each chicken breast on all sides just a couple minute until lightly brown.
• Glaze -- Keep the chicken in that pan, it is going in the oven. But first, mix the apple jelly and sage and heat in the microwave in a measuring cup just 20 seconds to thin out. Then brush on the chicken on all sides. Transfer the pan to oven and cook on 375 for about 10-15 minutes, turn the chicken over half way through and brush on more glaze. until golden brown.
• Remove the chicken cover and let set a few minutes until the juices re distribute. Then slice into pretty slices and serve with my apple and onion wild rice. A nice farmers market green beans or roasted beets make this perfect.

BAKED STUFFED BRIE WITH CRANBERRIES & WALNUTS

Steps:

• Score the side of a wheel of brie all the way around with a sharp paring knife. Cut directly on the "equator" through the rind. Using a long piece of string or dental floss, wrap the string around the brie on the newly made cut. Loop one end of the string over the other (a half knot). Then pulling the ends of the string in opposite directions, cut the brie in half.
• Press the dried cranberries on one cut side of the brie, and the walnuts on the other. Quickly put the 2 sides back together with the cranberries on top of the walnuts. Press together and stuff back in any cranberries or walnuts that fell out.
• Roll out a thawed sheet of puff pastry on a floured surface to about 1/8-inch thickness. Place brie in center of pastry. Gently pull up edges to ensure you have enough dough to entirely wrap the brie. You can trim off the corners if there is too much dough. Brush the dough with the egg wash. Fold one edge of the dough over the brie and then the opposite side. Fold over the remaining edges and complexly encase the brie. You can trim off excess pieces of dough, if necessary. Flip the brie over so the seam is at the bottom; gently press in the sides to snug the dough against the brie. Brush the top and sides of the wrapped brie with egg wash.
• If you choose to decorate the brie with cut-out shapes of additional puff pastry, use very cold (almost still frozen) dough to ensure sharp lines. Lightly brush the decorative pieces with egg wash. Place the brie in the freezer for one hour (this is a crucial step; see note below).
• Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with parchment paper.
• Place the brie on the prepared baking sheet. Bake on the center rack in preheated oven until it is browned and leaking cheese, about 20 minutes. (Only rarely does the brie not leak through, but 20 to 25 minutes is about how long it takes to melt the cheese and brown the pastry.)

SPINACH-WALNUT STUFFED CHICKEN

Steps:

• In a small skillet, saute the onion, mushrooms, celery and garlic in oil until tender. Stir in spinach and cheese; remove from the heat., Cut a lengthwise slit through the thickest part of each chicken breast; fill with spinach mixture. Sprinkle with salt and pepper. Place egg white and walnuts in separate shallow bowls. Dip one side of chicken in egg white, then in walnuts., Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25-30 minutes or until chicken juices run clear., ,