Cranberry Stuffed Chicken Breasts Recipe

Name: Cranberry Stuffed Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole chicken breasts, skinned, boned and split; 1/2 c. whole berry cranberry sauce; salt and pepper; 1/2 c. flour; 2 eggs, well beaten; 1/2 c. flaked coconut, finely chopped; 1 c. dry bread crumbs; 1/2 c. clarified butter; 4 carrots, cut into julienne strips; 4 zucchini, cut into julienne strips; 2 Tbsp. butter; 2 Tbsp. sugar

Servings: persons

4 whole chicken breasts, skinned, boned and split
1/2 c. whole berry cranberry sauce
salt and pepper
1/2 c. flour
2 eggs, well beaten
1/2 c. flaked coconut, finely chopped
1 c. dry bread crumbs
1/2 c. clarified butter
4 carrots, cut into julienne strips
4 zucchini, cut into julienne strips
2 Tbsp. butter
2 Tbsp. sugar

1
Pound chicken breasts until 1/2-inch thick.
2
Top each breast with 1 tablespoon cranberry sauce.
3
Turn on sides and roll, enclosing cranberry sauce.
4
Sprinkle rolls with salt and pepper. Dip rolls in flour, then into eggs and then into coconut mixed with crumbs.
5
Place rolls in shallow baking pan that has been greased with some of the clarified butter.
6
Spoon remaining butter over rolls.
7
Bake in a preheated 350u00b0 oven for 35 to 45 minutes or until golden brown.
8
Cook carrots and zucchini separately until tender but still firm.
9
Drain and place into a skillet with butter and sugar.
10
Stir over high heat until vegetables are lightly glazed.
11
Place chicken on serving platter and surround with vegetables.

698

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 12 ingredients. The key ingredients include: 4 whole chicken breasts, skinned, boned and split, 1/2 c. whole berry cranberry sauce, salt and pepper, 1/2 c. flour, and more.

Yes, Cranberry Stuffed Chicken Breasts 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!

Cranberry Stuffed Chicken Breasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions