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 :
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 :
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.
ROAST CHICKEN STUFFING WITH CRANBERRIES AND THYME
I used a combination of recipes and ideas to make the ultimate stuffing recipe :) It's very quick and easy, but most importantly - DELICIOUS!
Provided by jodielm
Categories Low Protein
Time 10m
Yield 1 Medium Chicken, 4 serving(s)
Number Of Ingredients 9
Steps:
- If you only have fresh bread, take a few slices out about an hour before hand so it goes a bit dry and stale, and tear it into small pieces (this is WAY better than packet crumbs).
- Saute the onions and garlic with a little olive oil in a pan until translucent.
- Season with thyme, rosemary, salt and pepper.
- Add cranberries and stir through.
- Add chicken stock and allow to simmer for around 2-3 minutes, until it has reduced by about 1/3.
- Add the bread pieces and stir through, and remove from heat straight away.
- Make sure all ingredients are well combined and add a generous squeeze of lemon for that extra kick. Set aside to rest and cool while you get your chook ready before stuffing.
- Bon apetite.
Nutrition Facts : Calories 84.5, Fat 1.4, SaturatedFat 0.3, Cholesterol 1.8, Sodium 214.4, Carbohydrate 14.9, Fiber 1.1, Sugar 2.9, Protein 3.2
CRANBERRY CHICKEN I
This is an incredibly easy recipe - and delicious! Just mix it up before going to work, then pop it in the oven when you get home in the evening. The sauce that forms while baking tastes great on rice.
Provided by Heather
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 9h30m
Yield 6
Number Of Ingredients 4
Steps:
- Place the chicken breasts in a glass or non-reactive baking dish.
- Stir the onion soup mix, cranberry sauce, and French dressing together in a bowl until well blended. Pour over the chicken breasts. Cover the baking dish with plastic wrap, and refrigerate at least 8 hours.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove plastic wrap from the baking dish, and cover loosely with aluminum foil.
- Bake chicken in preheated oven until top is bubbly and slightly browned, about 1 hour and 15 minutes.
Nutrition Facts : Calories 480.8 calories, Carbohydrate 40.3 g, Cholesterol 68.4 mg, Fat 22.3 g, Fiber 1.2 g, Protein 27.9 g, SaturatedFat 3.9 g, Sodium 1087.4 mg, Sugar 35.5 g
CRANBERRY CHICKEN
got this recipe from a great ...but now closed restaurant in philadelphia pa. this is an elegant but easy and delicious. a great show off recipe
Provided by rustyb
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- prepare stuffing using the stale bread or rolls,oregano,basil, and 1/2 cup of butter and milk by mixing together to a moist consistency.
- seperate stuffing into 4 portions on a greased baking sheet and top with a chicken breast.
- melt the remaining 1/4 cup of butter and brush lightly on top of the chicken bake in 350 degree oven for 15 min.
- while the chicken is baking mix the cranberry sauce and water and slowly heat in a saucepan or microwave till it is liquid add the cinnamon and grand marnier and simmer a few min to allow flavors to blend.
- pour on top of partially baked chicken and return to oven for about another 20 min.
Nutrition Facts : Calories 853.6, Fat 50.5, SaturatedFat 26.4, Cholesterol 186.4, Sodium 608.1, Carbohydrate 65.6, Fiber 2.5, Sugar 41.4, Protein 35.6
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