Cranberry Pecan Stuffed Chicken Breasts
Serves 5

  • 5 - 8 oz. skin on chicken breasts
  • 1 1/4 c. onion, diced
  • 2 Tbs butter
  • 1 1/4 c. celery, diced
  • 1/4 c. chicken broth
  • 1/2 tsp. thyme
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 lb. cooked corn bread
  • 1 lg. apple, diced
  • 1/2 c. chopped pecans
  • 1/3 c. dried cranberries


Melt butter and sauté onion, celery, thyme, salt and pepper until vegetables are tender.

Add chicken broth to vegetables, bring to a boil and remove from heat.

Crumble corn bread and mix with apples, pecans, and vegetable mixture.

Lay chicken breasts, skin side down, and pound with a mallet, if necessary, to an even thickness.

Scoop even amounts of stuffing onto each breast and form a ball with chicken. Lay stuffed breasts on a baking sheet.

Bake at 350° F for about 25 minutes or until chicken reaches 165° F.

Serve with whole wheat couscous.