Thursday, May 26, 2011
Chicken with Cranberry Almond, Havarti Stuffing
My youngest lad has lately become somewhat fascinated with all things cranberry. He wanted me to make this one last night but I opted for the Tomato/Olive Chicken combo in yesterday's post instead.
Tonight I gave in and made this one and it was absolutely delicious. The sauce is delightful and the chicken combined with the stuffing is perfect. If only they made a "light" white wine with few calories....oh to dream.
Again, easy to prepare, and fast. All in about 45 minutes (with kids running up to the market to pick up ingredients I had run out of). These measurements were to serve 6.
1.5 lbs boneless skinless chicken breasts (six breasts)
1/4 cup bread crumbs
1/4 cup skim milk
3/4 cup dried cranberries
1/3 cup toasted almonds
1/2 tsp cinnamon
2 tsp olive oil
3/4 cup shredded light havarti cheese
1/4 cup maple syrup
1/4 cup thawed concentrated orange juice
1 tbsp honey
1 tbsp low sodium soy sauce
2 tsp sesame oil
1 1/2 tsp Dijon Mustard
1 tsp finely chopped garlic
1 1/2 tsp cornstarch
fresh chopped parsley
Preheat the oven to 400 degrees F
Make a horizontal slit in each piece of chicken to form a pocket for the stuffing, making sure not to slice all the way through.
To make the stuffing, in a food processor, chop the cranberries and almonds. Add the cinnamon and olive oil and finally havarti and process for a minute or so.
Stuff into the chicken breasts and secure with toothpicks.
In a small bowl combine the egg and milk and scramble well. Dip each chicken piece in to coat and then coat with breadcrumbs
Lights coat a large non stick skillet with cooking spray and set over medium high heat. Lightly coat all of the breaded chicken with cooking spray. Cook for approx 3 minutes on each side of chicken until golden brown and transfer to a foil lined cookie sheet. (spray sheet with cooking spray).
Place in oven between 20-30 minutes until an interior temp of 165 F is reached.
Meanwhile prepare the sauce by whisking the maple syrup, orange juice, honey, soy sauce, garlic, sesame oil, and Dijon together in a small saucepan. Add the cornstarch and whisk well. Bring to a boil reduce the heat and simmer for about a minute until just slightly thickened. Spoon over the cooked chicken. (It is delicious over rice as well)