Chicken Stuffed With Cranberries And Pecans Recipe

Name: Chicken Stuffed With Cranberries And Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

533

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 lbs boneless skinless chicken breasts, 1/3 cup cranberries, dried, 1/4 cup pecans, chopped, 1/2 cup swiss cheese, grated, and more.

Yes, Chicken Stuffed With Cranberries And Pecans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Stuffed With Cranberries And Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions