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1
Preheat the oven to 375 degrees.
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2
Toast pecans and set aside.
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3
Reserve 2 teaspoons each of cranberries and pecans for the sauce.
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4
For the stuffing, combine remaining cranberries, pecans and shredded cheese in a small bowl and mix well.
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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.
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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.
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7
Spread flour onto a plate.
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8
Lightly dredge chicken with flour.
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9
Season chicken with salt, pepper and garlic powder.
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10
Place oil and butter in the skillet and heat over medium to medium high.
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11
Add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes.
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12
Remove chicken from skillet and place in a baking dish. Place baking dish in the oven for approximately 10 minutes until cooked through.
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13
While chicken is baking, use the same skillet and add remaining cranberries and pine nuts.
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14
Add broth and bring to a light boil.
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15
Reduce heat and allow sauce to slightly thicken and cranberries to soften.
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16
Remove chicken from the oven and slice.
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17
Serve on a plate with sauce over top.
