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Nutrition info

AmountPer serving
  • Calories280
  • Protein38 g
  • Fat11 g
  • Saturated fat7 g
  • Carbohydrates1 g
  • Fibrenull g
  • Sugars1 g
  • Cholesterol114 mg
  • Sodium179 mg
% Daily ValuePer serving
  • Potassium13
  • Calcium3
  • Iron8
  • Vitamin A10
  • Vitamin C2
  • Vitamin B639
  • Vitamin B1221
  • Folate3
  • Magnesium
  • Zinc14
Food prep tip

Holly Jolly Holiday Chicken

  • Breast
  • Gluten Free
Prepping20min
Cooking18min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 38 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

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.

2

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.

3

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.

4

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.

5

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.

Recipe note<p>Mashed potatoes and green beans or brussels sprouts with crisp bacon bits are good companions.</p>