Sun-dried Saskatoon Berry Stuffed Chicken Breasts

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With just four ingredients you can make a rich, creamy and crunchy dish that the whole family will enjoy.

  1. Make a cut into each chicken breast from the narrow side to make a pocket. Be careful not to cut through the meat.
  2. Mix crumbs, cheese and berries together and season with salt and pepper. Use a spoon or piping bag to fill pocket with filling.
  3. Sauté breast on each side until lightly browned. Place on baking sheet and bake in 350°F (175°C) oven for 20-25 minutes or until internal temperature reaches 165°F (74°C).

Panko is a Japanese-style breadcrumb traditionally used as a coating for foods. The crumbs have larger flakes that tend to stay crispier longer than standard breadcrumbs because they don’t absorb as much grease.

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