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    Chicken: Cranberry Stuffed Chicken


    Source of Recipe


    from marla, modified to be plan friendly by micar1321

    List of Ingredients




    4 boneless, skinless chicken breasts, about 4 to 6 ounces each
    1 small tart apple, peeled and diced
    11/2 cup dried cranberries
    1/4 cup balsamic vinegar
    1 shallot, diced
    1 cup chicken stock, low sodium

    Recipe



    In a non-stick skillet over medium high heat, cook the diced apple until tender, about 3 to 4 minutes. In a small bowl, mix the cooked apple, cranberries, shallots and a splash of the chicken stock and set aside. Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.

    In non-stick skillet, cook each side of the chicken until golden brown.. Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through. Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup. Taste the sauce and season with pepper.

    Spoon the sauce over each chicken breast to serve.

 

 

 

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