Recipes

recipe-stuffedchicken

Garlic, Cranberry & Sage Stuffed Chicken Breasts

Ingredients:
4 tablespoons olive oil
½ cup celery, diced
½ cup yellow onion, diced
1 tablespoon ground sage
24 ounces chicken broth
½ cup Craisins® dried cranberries
1 pouch Rothbury Farms® Buttery Garlic Croutons
2 tablespoons parsley, chopped
Salt and pepper, to taste
6 chicken breasts
Flour (enough for dusting chicken breasts)

Directions:
Preheat oven to 350°F

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat

Add onion and celery to pan and cook for 5 minutes

Add sage, chicken broth and Craisins® to the pan and bring to a simmer

Add croutons to pan

Cover and reduce heat to low

Stir occasionally until liquid is absorbed

Remove from pan and cool in refrigerator for 20 minutes

Using a paring knife, cut into the long side of each chicken breast but do not go all the way through (you are cutting a slit to create a pocket inside each piece of chicken)

Remove mixture from refrigerator and stir in the chopped parsley

Stuff about ¼ to ½ cup into each piece of chicken, being careful not to overfill (you should be able to close up the chicken after filling)

In a large sauté pan, heat another 2 tablespoons of olive oil over medium heat

Lightly dust each chicken breast with flour

Slowly and carefully add chicken to the pan (if all pieces don’t fit at once; just cook half at a time)

Cook for 7-8 minutes on each side

Place seared chicken on a baking tray and repeat with remaining chicken, if necessary

Bake chicken for 10 minutes or until internal temperature of 165°F

Remove from oven and let set for 5 minutes

Serve with your favorite sides

recipe-stuffedchicken

Garlic, Cranberry & Sage Stuffed Chicken Breasts

Ingredients:
4 tablespoons olive oil
½ cup celery, diced
½ cup yellow onion, diced
1 tablespoon ground sage
24 ounces chicken broth
½ cup Craisins® dried cranberries
1 pouch Rothbury Farms® Buttery Garlic Croutons
2 tablespoons parsley, chopped
Salt and pepper, to taste
6 chicken breasts
Flour (enough for dusting chicken breasts)

Directions:
Preheat oven to 350°F

In a medium sauté pan, heat 2 tablespoons olive oil over medium heat

Add onion and celery to pan and cook for 5 minutes

Add sage, chicken broth and Craisins® to the pan and bring to a simmer

Add croutons to pan

Cover and reduce heat to low

Stir occasionally until liquid is absorbed

Remove from pan and cool in refrigerator for 20 minutes

Using a paring knife, cut into the long side of each chicken breast but do not go all the way through (you are cutting a slit to create a pocket inside each piece of chicken)

Remove mixture from refrigerator and stir in the chopped parsley

Stuff about ¼ to ½ cup into each piece of chicken, being careful not to overfill (you should be able to close up the chicken after filling)

In a large sauté pan, heat another 2 tablespoons of olive oil over medium heat

Lightly dust each chicken breast with flour

Slowly and carefully add chicken to the pan (if all pieces don’t fit at once; just cook half at a time)

Cook for 7-8 minutes on each side

Place seared chicken on a baking tray and repeat with remaining chicken, if necessary

Bake chicken for 10 minutes or until internal temperature of 165°F

Remove from oven and let set for 5 minutes

Serve with your favorite sides