CHICKEN STUFFED WITH CRANBERRIES AND PECANS

Chicken Stuffed With Cranberries and Pecans image

Provided by Paris D

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

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

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.