Chicken with Cranberry Stuffing Recipe

5 2 2
Chicken with Cranberry Stuffing Recipe
Chicken with Cranberry Stuffing Recipe photo by Taste of Home
Publisher Photo

Chicken with Cranberry Stuffing Recipe

Read Reviews
5 2 2
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 1 hour Bake: 30 min.

Ingredients

  • 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
  • CREAMY MUSTARD SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons spicy brown mustard

Directions

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.
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 11x7-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.
Originally published as Chicken with Cranberry Stuffing in Country Woman November/December 2002, p29

  • 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
  • CREAMY MUSTARD SAUCE:
  • 1 cup heavy whipping cream
  • 3 tablespoons spicy brown mustard
  1. 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. In a large skillet, cook bacon over medium heat until cooked but not crisp; drain on paper towels.
  3. 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 11x7-in. baking dish; place roll-ups over rice.
  4. 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.
  5. 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.
Originally published as Chicken with Cranberry Stuffing in Country Woman November/December 2002, p29

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChicken with Cranberry Stuffing

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ABiggie User ID: 5510072 88951
Reviewed Oct. 14, 2013

"Really good. I usually just make the rice and mustard sauce as a side dish. Mmmm."

MY REVIEW
koffeelover User ID: 1871998 60285
Reviewed Dec. 23, 2007

"This is an excellent tasty dish."

Loading Image