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Cranberry Stuffed Chicken




Source of Recipe


Land'o'Lakes modified to GFCF by Lori Bakes


Recipe Introduction


These elegant rice-stuffed chicken rolls are topped with a cranberry and apple relish.


List of Ingredients




2 tablespoons slivered almonds
2/3 cup chicken broth
1/3 cup uncooked long grain rice
3 tablespoons sweetened dried cranberries
1/2 teaspoon ground sage

Chicken Ingredients:

4 (6-ounce) boneless skinless chicken breasts, flattened
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Relish Ingredients:

1/3 cup sweetened dried cranberries
1 small (3/4 cup) tart green apple, cored, chopped
2 tablespoons sliced green onions
1 tablespoon honey

Recipe



Heat oven to 375°F.

Melt 1 tablespoon butter in 1-quart saucepan until sizzling; add almonds. Cook over medium heat, stirring occasionally, until nuts are lightly toasted (1 to 2 minutes).

Stir in all remaining stuffing ingredients. Continue cooking until mixture just comes to a boil (3 to 5 minutes). Reduce heat to low. Cover; cook until rice is tender and liquid is absorbed (15 to 20 minutes).

Spray 13x9-inch baking dish with no-stick cooking spray.

Season chicken breasts with salt and pepper. Spoon about 1/3 cup rice stuffing onto each chicken breast; roll up chicken over stuffing. Place chicken into prepared pan, seam-side down.

Combine 1 tablespoon butter and parsley in small bowl; brush over chicken. Bake for 20 to 25 minutes or until chicken is no longer pink.

Meanwhile, add all relish ingredients. Cook over medium heat, stirring occasionally, until onion is crisply tender (1 to 2 minutes).

To serve, remove chicken rolls to serving platter; top with relish.