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Cranberry Apple Stuffed Chicken Breasts with Balsamic Raspberry Drizzle

Here's how you make Cranberry Apple Stuffed Chicken Breasts with Balsamic Raspberry Drizzle
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  • Servings: 6
  • Prep: 15-20m
  • Cook: 1.30h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • Chicken:
  • 1 1/2 pounds boneless skin-on chicken breasts, (to equal 6 breasts, 4 ounces each)
  • 1 1/2 cups olive oil
  • 3/4 cups white wine
  • 2 lemons, juice of
  • 1 tablespoon garlic, chopped
  • 1/2 cup onion, chopped
  • 1 tablespoon Kosher salt
  • 1 1/2 teaspoons freshly grated black pepper
  • 1/3 cup flat-leaf parsley
  • Stuffing
  • 1/2 cup onion, chopped
  • 1/2 cup celery, chopped
  • 3/4 cup Granny Smith apples, peeled and chopped
  • 3/4 cup butter, melted (1 1/2 sticks)
  • 1 1/2 teaspoons rubbed sage
  • 3/4 cup dried cranberries (craisins)
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 1/4 cups chicken stock
  • 1 (14 ounce) package herb stuffing mix (like Stovetop brand)
  • Raspberry Balsamic Drizzle:
  • 1 cup balsamic vinegar
  • 1/2 cup raspberry preserves
  • Fresh sage leaves for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • For the Chicken:

  • Step 1: Arrange the chicken in a single layer in a shallow dish. Combine the remaining ingredients (olive oil - parsley) in a bowl and mix well. Pour over chicken. Chill, covered, for 12 hours or longer (overnight).

  • For the Stuffing:

  • Step 2: Saute the onion, celery and in the butter in a saucepan until tender. Stir in the sage and the next ingredients, except the stuffing mix (sage - chicken stock). Next, add the stuffing mix and with a wooden spoon or spatula, mix all ingredients until evenly distributed; set aside.

  • Step 3: Drain the chicken, discarding the marinade. Stuff each chicken breast generously between the skin and the meat with the stuffing.

  • Step 4: Arrange the stuffed chicken in a baking dish. Spoon any remaining stuffing around the chicken. Bake at 375-degrees F for about 1 hour, covering for the last 15 minutes, if necessary. Remove from the oven and arrange the breasts on a platter.

  • For the Balsamic Drizzle:

  • Step 5: Pour the vinegar in a small saucepan. Cook over low heat for 8 - 10 minutes or until the vinegar is thick and syrupy and reduced to 2 tablespoons; Do Not boil. Stir in the preserves. Drizzle over the chicken. Garnish with sage leaves.

We hope you enjoy this recipe!

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