CTV Recipes
Search Recipes
Holiday cranberry herb and cream cheese stuffed chicken
Ingredients
- 4 large boneless, skinless chicken breasts
- 2 cups low fat cream cheese, at room temperature
- 1/4 cup sharp cheddar
- 2 tablespoons rosemary finely chopped
- 2 tablespoons fresh chives finely chopped
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chicken stock
Cranberry mixture:
- 1 cup cranberries
- 1 cup water
- 2 tablespoons honey
- 1/2 teaspoon cinnamon
- 1 clove
Directions
- On a cutting board using a sharp knife butterfly the chicken breasts. Pound them out slightly to tenderize and to make them a little bit larger. Set them in the fridge until you are ready for them.
- In a bowl mix the cream cheese, cheddar, rosemary, chives, garlic and onion powder and salt and pepper.
- In a small sauce pot bring to a boil the cranberries, honey, cinnamon, clove and water. Lower the heat to a simmer and reduce until it is thick and syrupy. Remove the clove and cool completely.
- Season the chicken breast with salt and pepper, then place 1/4 the cream cheese mixture onto the chicken breast. Top with a tablespoon of the cranberry mixture. Close the chicken breast and secure the mixture.
- In a preheated enameled cast iron skillet with a combination of butter and olive oil place the chicken breast top down. Sear until golden then flip. Deglaze the pan with chicken stock. Place a lid on the pan and finish cooking in a preheated 375 degree oven for about 20 minutes until the chicken is cooked through.
