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Chicken Stuffed with Cranberries and Pine nuts


Serves: 6

Prep Time: 10 minutes

Cooking Time: 25 minutes

Difficulty: Easy

Comments

This is delicious and looks pretty on the dish. We suggest you serve with whole wheat couscous or wild rice and a nonstarchy vegetable to round out your meal.

Ingredients

1 1/4 pounds chicken breast, boneless and skinless

1/3 cup cranberries, dried

2 tablespoons nuts, pine nuts

1/2 cup(s) cheese, Swiss, grated

1 tablespoon olive oil

2 tablespoons flour, all purpose

1 teaspoon garlic powder

1/4 teaspoon salt

1/2 teaspoon pepper, black, ground

3/4 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)

Preparation

Preheat the oven to 375 degrees. Toast pine nuts in a skillet for 3 to 4 minutes, watch carefully not to burn. Reserve 2 teaspoons each of cranberries and pine nuts for the sauce. For the stuffing, place remaining cranberries, pine nuts and shredded cheese in a small bowl and mix well. Carefully make a slit lengthwise down the side of each chicken breast to open up like a book (do not cut all the way through). Divide the filling among the chicken breasts and stuff each one, fold chicken over filling and secure with a toothpick. Spread flour onto a plate. Lightly dredge chicken with flour. Season with salt, pepper and garlic powder. Place a large skillet with oil over medium to medium high. Add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes. Remove chicken from skillet and place in a baking dish. Place the dish in the oven for approximately 15-20 minutes until cooked through. While chicken is baking, use the same skillet and add remaining cranberries and pine nuts. Add broth and bring to a light boil. Reduce heat and allow sauce to slightly thicken and cranberries to soften. Remove chicken from the oven and let rest for 5 minutes. Slice and serve with sauce drizzled on top.

Nutrition

Per Serving About: 220 calories, 9 g fat, 2.5 g saturated fat, 0 g trans fat, 70 mg cholesterol, 24 g protein, 10 g carbohydrates, 2 g dietary fiber, 240 mg sodium, Exchanges: 0.5 fruit, 2.5 lean meat, 0.5 med fat meat, 1 fat, Carb Choices: 0.5


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