Holiday cranberry herb and cream cheese stuffed chicken

By Vanessa Gianfrancesco
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  • 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


  1. 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.
  2. In a bowl mix the cream cheese, cheddar, rosemary, chives, garlic and onion powder and salt and pepper.
  3. 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.
  4. 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. 
  5. 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.


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