Holly Jolly Holiday Chicken
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Working with one chicken breast at a time, make a horizontal slit about 1 ½ inches (3.5 cm) long in the thickest side of the breast. Insert index finger into the slit and wiggle to form a small wide pocket. If using dried cranberries, cover with boiling water and let sit about 5 minutes to plump. Then drain well.
In a bowl, combine cranberries with cheese and 1 tsp ( 5 mL) dried leaf sage. Work with your fingers to make sure sage is evenly mixed. Pick up about a quarter of the mixture and stuff into the pocket of one chicken breast. Stroke and gently press the top of the breast to spread mixture throughout the breast. Repeat with remaining chicken. If making ahead, cover and refrigerate up to a day.
To cook, melt 1 Tbsp (15 mL) butter in a frying pan over medium heat. Add chicken. Generously sprinkle with salt on both sides. Then cook until golden on both sides, from 2 to 3 minutes a side.
Sprinkle chicken with 1 tsp (5 mL) dried leaf sage. Pour wine over the chicken. Cover, then reduce heat to low and cook until chicken feels springy when pressed, from 4 to 6 minutes a side. Remove chicken to plates.
Turn heat to high. Add remaining tablespoon (15 mL) butter to pan. Stir constantly until sauce just coats the bottom of the pan. Pour over chicken.
Mashed potatoes and green beans or brussels sprouts with crisp bacon bits are good companions.
|Saturated Fat||7 g|
|Per serving||% Daily Value|