Chicken Stuffed With Cranberries And Pecans

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 1/2 lbs boneless skinless chicken breasts
• 1/3 cup cranberries, dried
• 1/4 cup pecans, chopped
• 1/2 cup swiss cheese, grated
• 1 teaspoon butter
• 2 teaspoons olive oil
• 3 tablespoons flour
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper, ground
• 3/4 cup chicken broth, reduced sodium

Recipe

• 1 preheat the oven to 375 degrees.
• 2 toast pecans and set aside.
• 3 reserve 2 teaspoons each of cranberries and pecans for the sauce.
• 4 for the stuffing, combine remaining cranberries, pecans and shredded cheese in a small bowl and mix well.
• 5 carefully make a slit lengthwise down the side of each chicken breast to butterfly, careful not to cup all the way through. open chicken up and lay fat.
• 6 divide filling among the chicken breasts and spread over each one, then fold the top of the chicken over the filling and secure with a toothpick.
• 7 spread flour onto a plate.
• 8 lightly dredge chicken with flour.
• 9 season chicken with salt, pepper and garlic powder.
• 10 place oil and butter in the skillet and heat over medium to medium high.
• 11 add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes.
• 12 remove chicken from skillet and place in a baking dish. place baking dish in the oven for approximately 10 minutes until cooked through.
• 13 while chicken is baking, use the same skillet and add remaining cranberries and pine nuts.
• 14 add broth and bring to a light boil.
• 15 reduce heat and allow sauce to slightly thicken and cranberries to soften.
• 16 remove chicken from the oven and slice.
• 17 serve on a plate with sauce over top.