Cranberry And Cornbread Stuffed Chicken Breasts

Name: Cranberry And Cornbread Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless chicken breasts (pounded to 1/8-inch thick); 1 cup cornbread (crumbled); 1/2 cup cranberries; 1/2 lb butter (1 stick); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 tablespoon dried thyme; 1 tablespoon dried sage; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1 (16 ounce) can jellied cranberry sauce; 1 cup water

Servings: persons

4 boneless chicken breasts (pounded to 1/8-inch thick)
1 cup cornbread (crumbled)
1/2 cup cranberries
1/2 lb butter (1 stick)
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried thyme
1 tablespoon dried sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 (16 ounce) can jellied cranberry sauce
1 cup water

1
Preheat oven to 350u00b0F.
2
Put water and cranberry sauce in saucepan. Melt over medium/low heat. Whisk if needed to blend.
3
Melt butter in saute pan over medium/low heat. Once melted, add cranberries and cook until popping.
4
Add garlic powder, onion powder, thyme, sage, salt, pepper, and cornbread to saute pan. Mix together.
5
Cover a pan with aluminum foil. Place chicken breasts flat. Place a scoop of stuffing mixture in the middle of each breast. Wrap chicken and hold closed with toothpicks.
6
Pour 1/2 melted cranberry sauce over chicken.
7
Cook in oven for approximately 30 minutes.
8
When finished, take out toothpicks. It's easier to pull them out if they are twisted first.
9
If desired, pour rest of cranberry sauce over cooked chicken and return to oven until sauce is heated.

629

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.

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 12 ingredients. The key ingredients include: 4 boneless chicken breasts (pounded to 1/8-inch thick), 1 cup cornbread (crumbled), 1/2 cup cranberries, 1/2 lb butter (1 stick), and more.

Yes, Cranberry And Cornbread Stuffed Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!