Cranberry and Cornbread Stuffed Chicken Breasts |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I saw these in the freezer section at the store and decided to try making these on my own. They turned out great! Ingredients:
4 boneless chicken breasts (pounded to 1/8-inch thick) |
1 cup cornbread (crumbled) |
1/2 cup cranberries |
1/2 lb butter (1 stick) |
1 teaspoon garlic powder |
1 teaspoon onion powder |
1 tablespoon dried thyme |
1 tablespoon dried sage |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 (16 ounce) can jellied cranberry sauce |
1 cup water |
Directions:
1. Preheat oven to 350°F.
2. Put water and cranberry sauce in saucepan. Melt over medium/low heat. Whisk if needed to blend.
3. Melt butter in sauté pan over medium/low heat. Once melted, add cranberries and cook until popping.
4. Add garlic powder, onion powder, thyme, sage, salt, pepper, and cornbread to sauté pan. Mix together.
5. 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. Pour 1/2 melted cranberry sauce over chicken.
7. Cook in oven for approximately 30 minutes.
8. When finished, take out toothpicks. It's easier to pull them out if they are twisted first.
9. If desired, pour rest of cranberry sauce over cooked chicken and return to oven until sauce is heated.
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