Friday, January 4, 2013

Stuffing Stuffed Chicken with Cranberry Glaze

Have you ever woken up really excited about getting to eat your leftovers?  Yeah, neither have I until now.  It was seriously 10 in the morning and I was debating whether it was alright to eat now or wait until actual lunch time.  This is like a one dish thanksgiving.  To make it even easier you can totally skip stuffing the chicken and just serving the stuffing on the side but, I had lots of fun pounding at the chicken. 
  • 3-4 chicken breasts, pounded flat
  • 1 can whole berry cranberry sauce
  • 1/4 cup brown sugar
  • 1/4 cup fresh squeezed orange juice (regular orange juice will work)
  • 1 box stuffing mix
  • 1 1/2 cups water
  • 1 celery stalk, diced
  • 1/2 small sweet onion, diced
  • 1 clove garlic, minced
  • 1 tablespoon butter

Directions:  Pre heat oven to 350 degrees.  In a medium pot melt butter and add onion, celery, and garlic until onions are soft.  Add water and bring to a boil reduce heat and stir in stuffing.  Place aside to cool.  In a medium size bowl mix together cranberry sauce, sugar, and orange juice.  Place two chicken breasts in a gallon sized Ziploc bag and pound with roller until 1/4 of an inch thick and repeat with remaining breasts.  Lay chicken breasts flat, top with stuffing and roll together.  Use toothpicks if needed to keep together.  Place chicken into a lightly greased baking dish and top with cranberry sauce.  Bake covered for 20 minutes and uncovered for another 20 minutes.
Before Baking
After Baking


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