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Cranberry Apple Stuffed Chicken Breasts with Balsamic Raspberry Drizzle

Created by ForeverMama on January 12, 2023

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

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.