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Cranberry Sage Stuffed Chicken Breast

Delight Your Senses with Cranberry Sage Stuffed Chicken Breast

A Unique and Delicious Chicken Recipe

Explore the harmonious blend of sweet cranberries and earthy sage with this unique stuffed chicken breast recipe. Perfect for a special occasion or a cozy dinner at home, this dish combines the succulent texture of chicken breast with a delightful, aromatic filling. The tartness of the cranberries melds seamlessly with the sage’s robust flavor, all wrapped in tender, juicy chicken to create a mouthwatering experience you won’t soon forget.

Why You’ll Love This Recipe

  • Balanced Flavors: The sweet and tart cranberries paired with fragrant sage create an unforgettable taste.
  • Easy to Make: Despite its gourmet appearance, this recipe is straightforward and perfect for home cooks.
  • Versatile: This stuffed chicken pairs well with a variety of sides, from roasted vegetables to creamy mashed potatoes.

Perfect for Any Occasion

Whether you’re hosting a dinner party or looking to elevate a weeknight meal, Cranberry Sage Stuffed Chicken Breast is sure to impress. Its sophisticated flavor profile and beautiful presentation make it an ideal choice for any dining table.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup dried cranberries
  • 1/4 cup fresh sage leaves, chopped
  • 1/2 cup crumbled feta cheese
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 1 cup chicken broth
  • 1/2 cup dry white wine (optional)

Мethod of preparation

1. Preheat your oven to 375°F (190°C). 2. In a mixing bowl, combine the dried cranberries, chopped sage, crumbled feta cheese, and minced garlic. Season with a pinch of salt and pepper. 3. Using a sharp knife, make a horizontal cut along the side of each chicken breast to form a pocket. Be careful not to cut all the way through. 4. Stuff each chicken breast with the cranberry-sage mixture, securing the edges with toothpicks if needed. 5. Season the outside of the chicken breasts with salt and pepper. 6. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side, until golden brown. 7. Pour the chicken broth and white wine (if using) into the skillet, then transfer the skillet to the preheated oven. 8. Bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear. 9. Remove the skillet from the oven and let the chicken rest for 5 minutes before slicing and serving. 10. Serve warm, garnished with additional fresh sage if desired.

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