Print Options

Back to Chicken with Cranberry Stuffing >

Include these items:

Select reviews >

Taste of Home Logo

Chicken with Cranberry Stuffing

 Chicken with Cranberry Stuffing
I came up with this dish by combining various elements my family enjoyed from other recipes. It's a very pretty way to dress up plain chicken breast halves.—JoAnne Cloughly, East Worcester, New York
4 ServingsPrep: 1 hour Bake: 30 min.


  • 1/4 cup chopped onion
  • 2 garlic cloves, minced
  • 2 tablespoons butter
  • 3-1/2 cups chicken broth
  • 1/2 cup uncooked brown rice
  • 1/2 cup uncooked wild rice
  • 1/2 cup dried cranberries
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 8 bacon strips
  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 cup honey
  • 1 cup heavy whipping cream
  • 3 tablespoons spicy brown mustard


  • In a large saucepan, saute onion and garlic in butter until tender.
  • Add the broth, brown rice and wild rice; bring to a boil. Reduce
  • heat; cover and cook for 55-65 minutes or until rice is tender.
  • Drain excess liquid if necessary. Stir in the cranberries, parsley,
  • thyme and pepper.

2 of 2

Chicken with Cranberry Stuffing (continued)

Directions (continued)

  • In a large skillet, cook bacon over medium heat until cooked but not
  • crisp; drain on paper towels.
  • Flatten chicken to 1/4-in. thickness. Top each with 1/4 cup rice
  • mixture; roll up from one end. Wrap two strips of bacon around each
  • roll-up and secure with toothpicks. Place remaining rice mixture in
  • a greased 11-in. x 7-in. baking dish; place roll-ups over rice.
  • In a microwave-safe bowl, heat honey, uncovered, on high for 30
  • seconds; spoon over chicken. bake, uncovered, at 325° for 28-30
  • minutes or until chicken is no longer pink. Discard toothpicks.
  • In a small saucepan, combine cream and mustard. Cook over medium-low
  • heat until mixture is reduced and begins to thicken, stirring
  • constantly. Serve warm with chicken. Yield: 4 servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.