Cranberry And Cornbread Stuffed Chicken Breasts

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 4 boneless chicken breasts (pounded to 1/8-inch thick)
• 1 cup cornbread (crumbled)
• 1/2 cup cranberries
• 1/2 lb butter (1 stick)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16 ounce) can jellied cranberry sauce
• 1 cup water

Recipe

• 1 preheat oven to 350°f.
• 2 put water and cranberry sauce in saucepan. melt over medium/low heat. whisk if needed to blend.
• 3 melt butter in sauté pan over medium/low heat. once melted, add cranberries and cook until popping.
• 4 add garlic powder, onion powder, thyme, sage, salt, pepper, and cornbread to sauté pan. mix together.
• 5 cover a pan with aluminum foil. place chicken breasts flat. place a scoop of stuffing mixture in the middle of each breast. wrap chicken and hold closed with toothpicks.
• 6 pour 1/2 melted cranberry sauce over chicken.
• 7 cook in oven for approximately 30 minutes.
• 8 when finished, take out toothpicks. it's easier to pull them out if they are twisted first.
• 9 if desired, pour rest of cranberry sauce over cooked chicken and return to oven until sauce is heated.