Hi All,

As you know we have started Chicken Series, so we are going to add some chicken-related recipes. Today we are going to make Cheese Stuffed Chicken Breasts. So let’s start today’s recipe. 

Ingredients:

• 4 boneless skinless chicken breasts
• 1 tbs salt, divided
• 1 tbs freshly ground black pepper, divided
• 1 cup cornbread, crumbled
• 1/4 cup dried cranberries, roughly chopped
• 1/2 cup apple jelly
• 3 dried apple rings, finely minced
• 1/2 cup cream cheese
• Olive oil
• Honey

Directions:

1. Combine 1/4 tsp salt, 1/4 tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.
2. Using a narrow boning knife, make a slit in one of the chicken breast’s side, but not all the way through. Repeat until all chicken has been cut.
3. Fill the slits 2/3 of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.
4. Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.
5. Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400F (205C) oven and cook until internal temperature reaches 165F (74C)
6. Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm.