Best Cranberry Pineapple Stuffed Chicken Breasts Recipes

PINEAPPLE CRANBERRY CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place chicken in a lightly greased 9x13 inch baking dish and pierce with a fork. Layer cranberry sauce and pineapple over chicken and sprinkle with cinnamon.
• Cover dish and bake in the preheated oven for 25 minutes. Remove cover and bake for another 15 minutes, or until chicken is cooked through (juices run clear).

HAWAIIAN STUFFED CHICKEN BREASTS

Steps:

• Drain pineapple but reserve the juice. Set aside.
• Place the chicken inside a zip lock bag and pound to a flatness of about 1/4". You can use a meat mallet or a rolling pin.
• Melt the butter in a large skillet over medium high heat. Saute the green onions and bell pepper for 5 minutes or until tender.
• Add the hot water and seasoning mix from the stuffing package, then stir in the stuffing and finally the pineapple.
• Place chicken breasts shiny side down and spoon about 1/2 cup stuffing onto one side of the breast. Roll up the breasts and if necessary secure with a toothpick.
• Place rolled chicken in a lightly greased baking dish in one layer.
• Stir together the reserved pineapple juice, brown sugar, vinegar and ginger and drizzle over the chicken.
• Dot with butter and bake at 400 degrees for 25 minutes or until done.

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.

CHICKEN BREAST STUFFED WITH PINEAPPLE STUFFING

Steps:

• Make dressing according to instructions, set aside. Clean the chicken of any extra fat. Slice the breast down the side to make a pocket. Combine the pineapple and stuffing in a bowl.
• Put the stuffing inside the pocket of the chicken ,salt and pepper the outside of the breast and secure with poultry pins.Bake at 350 for 40-50 minutes. If you have any juice from the pineapple, put that in the bottom of the baking dish.

CHICKEN STUFFED WITH CRANBERRIES AND PECANS

Steps:

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