Stuffed Cranberry And Rice Chicken

Stuffed Cranberry And Rice Chicken is one of those recipes that is so easy. However, the simple ingredients produce a main dish that has amazing flavour, texture and aroma and ready in 30 minutes. What more is needed? The cranberries and brown rice create a stuffing in effect used inside the rolled up chicken breasts. Hence the reason to bash the living daylights out of the breasts prior to stuffing and baking. I normally serve this with a small portion of brown rice and a very simple salad. This makes a perfect main dish that always receives thumbs up from young and old.

Stuffed Cranberry And Rice Chicken

Stuffed Cranberry And Rice Chicken is a recipe that brings a smile to everyones face. The breasts are stuffed with flavour, flavour and flavour.

4.59 from 73 votes

Print Facebook Pinterest Twitter Add to CollectionCollections

Course: Main Dish

Cuisine: American

Keyword: Advance, Alcohol, Chicken, Fruit, Rice, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 portions

Calories: 200kcal

Cook ModePrevent your screen from going dark

Ingredients

 

MetricImperial

• 3 large chicken breasts see Note:
• 3 cups brown rice cooked
• 1/2 cup cranberries See Note:
• 1 tbsp olive oil
• 1/2 cup celery diced
• 1/2 cup onion diced
• 2 tsp thyme minced
• 1 cup dry white wine quality

Instructions

• Prepare the chicken breasts and set aside. Combine the rice and rehydrated cranberries and mix well. Set aside.
• Heat the oil in a small saucepan over medium-high heat. Add the celery and onion and saute for 5 minutes. Add the vegetables and thyme to the rice.
• On a flat surface, take about 1/2 cup of the rice mixture and place on the lower third of each chicken breast. Fold over the sides of the chicken breast and roll up. Secure each breast with a toothpick. Continue with all chicken breasts.
• Place all the chicken rolls in a casserole dish. Pour wine in the bottom of the dish. Cover and bake in a preheated 350 degree oven for 20 minutes. Uncover and bake for 10 more minutes.

Notes

Note:

• The chicken breasts should be halved, boned, skinned, and pounded to 1/2″ thickness
• The cranberries should be rehydrated and then drained before using.

 

 

Nutrition

Calories: 200kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 359mg | Potassium: 137mg | Fiber: 3g | Sugar: 2g