Sun-dried Saskatoon Berry Stuffed Chicken Breasts
Ingredients
Food Safety
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.
Steps
Make a cut into each chicken breast from the narrow side to make a pocket. Be careful not to cut through the meat.
Mix crumbs, cheese and berries together and season with salt and pepper. Use a spoon or piping bag to fill pocket with filling.
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).
Helpful Tip
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.
