Best Cranberry Fontina And Walnut Stuffed Chicken Breasts Recipes

CRANBERRY, FONTINA AND WALNUT STUFFED CHICKEN BREASTS

Steps:

• Chicken -- now I like to take advantage of the frozen chicken breasts for this. They tender to be a bit smaller and once thawed are are bit easier to flatten out. I found some of the fresh boneless skinless breasts are so big they are actually too big for me, but use what ever you have. I just flatten mine with my mallet in between saran wrap, but you can use what method you like best.
• Filling -- In a medium sauce pan (use a oven proof pan) add 1 tablespoon of the butter and melt on medium heat. Add the celery, onion and garlic and just sweat on medium until they get nice and soft. Cook 4 minutes, then add in the cranberries and cook another 2 minutes and then the walnuts. Mix all until everything is soft and well combined. Remove and let cool slightly.
• Stuffing the chicken -- Just lay out your chicken breasts flat, salt and pepper and then add a little of the cranberry and vegetable stuffing. Top it with some fresh grated cheese. As I said, I love fontina, but you can use a gruyere or even swiss if you want. Then roll up the chicken. Just roll up and try to tuck in the sides as you go. I like to use a couple of tooth picks to secure it at the end.
• Dredging the Cooking -- Add flour, breadcrumbs, salt and pepper to a small bowl and the egg to a second bowl, now dredge each chicken in the egg and then the flour/breadcrumb mixture to coat well. Now, in the same pan you cooked the vegetables in add the remainder of the butter and olive oil and bring to medium high heat. Cook each chicken breast on all sides just a couple minute until lightly brown.
• Glaze -- Keep the chicken in that pan, it is going in the oven. But first, mix the apple jelly and sage and heat in the microwave in a measuring cup just 20 seconds to thin out. Then brush on the chicken on all sides. Transfer the pan to oven and cook on 375 for about 10-15 minutes, turn the chicken over half way through and brush on more glaze. until golden brown.
• Remove the chicken cover and let set a few minutes until the juices re distribute. Then slice into pretty slices and serve with my apple and onion wild rice. A nice farmers market green beans or roasted beets make this perfect.

CRANBERRY-GORGONZOLA STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.