Ingredients
-
4
-
1
-
1/2
-
1/2
-
1
-
1
-
1
-
1
-
1/2
-
1/2
-
1
-
1
-
-
-
Directions
Cranberry and Cornbread Stuffed Chicken Breasts, I saw these in the freezer section at the store and decided to try making these on my own They turned out great!, Oh wow, this was so yummy! I made a few modifications – used one cup of panko that I soaked in ~3/4 cup of whole milk in place of the cornbread since I didn’t have the time to make any, and I was worried about using a full Tbs of sage and thyme so used a teaspoon of each and it was plenty for us I also added about a Tbs of shredded sharp cheddar on top of each breast before I rolled it up The cheese put it over the top! I absolutely loved this and am adding it to my recipe rotation Next time I’ll try to pound the breasts even thinner to aid in rolling, and add more cranberries because they were delightful and it would be nice to cook them along side with some sweet potatoes Thanks Scarlett! ETA: I made these again and tried to make my own cranberry sauce – but it was a major fail I quartered the recipe to use up the other 1/2 cup of cranberries from the pckg and then reduced the syrup too far I think I might try making my own again, but using a whole recipe for sauce , Oh wow, this was so yummy! I made a few modifications – used one cup of panko that I soaked in ~3/4 cup of whole milk in place of the cornbread since I didn’t have the time to make any, and I was worried about using a full Tbs of sage and thyme so used a teaspoon of each and it was plenty for us I also added about a Tbs of shredded sharp cheddar on top of each breast before I rolled it up The cheese put it over the top! I absolutely loved this and am adding it to my recipe rotation Next time I’ll try to pound the breasts even thinner to aid in rolling, and add more cranberries because they were delightful and it would be nice to cook them along side with some sweet potatoes Thanks Scarlett! ETA: I made these again and tried to make my own cranberry sauce – but it was a major fail I quartered the recipe to use up the other 1/2 cup of cranberries from the pckg and then reduced the syrup too far I think I might try making my own again, but using a whole recipe for sauce
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Put Water and Cranberry Sauce in Saucepan. Melt Over Medium/Low Heat. Whisk If Needed to Blend. |
|
3
Done
|
Melt Butter in Saut Pan Over Medium/Low Heat. Once Melted, Add Cranberries and Cook Until Popping. |
|
4
Done
|
Add Garlic Powder, Onion Powder, Thyme, Sage, Salt, Pepper, and Cornbread to Saut Pan. Mix Together. |
|
5
Done
|
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
Done
|
Pour 1/2 Melted Cranberry Sauce Over Chicken. |
|
7
Done
|
Cook in Oven For Approximately 30 Minutes. |
|
8
Done
|
When Finished, Take Out Toothpicks. It's Easier to Pull Them Out If They Are Twisted First. |
|
9
Done
|
If Desired, Pour Rest of Cranberry Sauce Over Cooked Chicken and Return to Oven Until Sauce Is Heated. |
