Cookbook:Cheese Stuffed Chicken Breasts

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Cookbook | Ingredients | Recipes

Ingredients[edit | edit source]

  • 4 boneless skinless chicken breasts
  • 1 tbs salt, divided
  • 1 tbs freshly ground black pepper, divided
  • 1 cup cornbread, crumbled
  • 1/4 cup dried cranberries, roughly chopped
  • 1/2 cup apple jelly
  • 3 dried apple rings, finely minced
  • 1/2 cup cream cheese
  • Olive oil
  • Honey

Procedure[edit | edit source]

  1. Combine 1/4 tsp salt, 1/4 tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.
  2. Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut.
  3. Fill the slits 2/3 of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.
  4. Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.
  5. Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400F (205C) oven and cook until internal temperature reaches 165F (74C)
  6. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm.