Apple and Cranberry Stuffed Chicken Breast
Apple and Cranberry Stuffed Chicken Breast recipe. An easy bake idea with grilled chicken stuffed with honey, mustard and fruit mixture.
- Prep Time: 20 min
- Cook Time: 30 min
- Total Time: 50 min
- Yield: 8 1x
- Category: Meals, supper or lunch dinner
- Method: Oven Baking
Ingredients
Scale
1.¼ cup red wine vinegar
2.6 tablespoons apple cider vinegar
3.2 teaspoons of Dijon mustard
4.1 teaspoon of dry mustard
5.4 tablespoons of honey
6.1/3 cup of olive oil
7.8 skinless, boneless chicken breasts
8.3 medium apples (use the sweet, crisp varieties such as Suncrisp, Braeburns, or Cortlands)
9.2 tablespoons of butter
10.¾ cup of dried cranberries
11.Salt and pepper
Instructions
- Marinate the chicken breasts for at least an hour, preferably overnight. The longer you marinate the chicken, the juicer it will be.
- Preheat the oven to 400-degrees.
- Grill the chicken on one side (an indoor or outdoor grill both work great!) just long enough to make a grill mark (about 1-3 minutes). For a more professional look, rotate the chicken 45-degrees to make a hatch-mark pattern. (Note: only grill ONE side of the chicken)
- Peel, core, and chop the apples. Sauté the fruit in the butter over medium-high heat for 5-10 minutes, until they develop a golden brown color. Add the cranberries, mix, and remove from the heat—season with salt and pepper.
- Cut a pocket in the thick end of each breast and stuff with the apple mixture
- Place the breasts grilled-side up in a baking dish, top with any of the extra apple-cranberry mixture, and cover with foil
- Bake the chicken for 15 minutes, or until cooked through. Alternatively, you can refrigerate the chicken for up to 24 hours before baking.