[recipe servings=”4″ difficulty=”Medium” ]
[recipe-ingredients]
-
For the chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 125g / 4oz cream cheese or goat cheese
- 30g / 1oz dried cranberries
- 30g / 1oz chopped pecans or walnuts
- 2.5ml / 0.5tsp dried rosemary
- 15ml / 1tbsp olive oil For the glaze
- 125ml / 4 fl oz cranberry sauce
- 30ml / 2tbsp balsamic vinegar
- 30ml / 2tbsp honey
- Preheat your oven to 190C / 170C fan / 375F / gas mark 5.
- Carefully butterfly the chicken breasts: cut a slit horizontally through the centre of each breast to create a pocket for the stuffing. Season the inside with salt and pepper.
- In a small bowl, combine the cheese, dried cranberries, chopped nuts, and dried rosemary.
- Stuff each chicken breast with the cheese and cranberry mixture.
- Heat the olive oil in an oven-safe skillet over medium-high heat.
- Sear the stuffed chicken breasts for 2-3 minutes per side until they develop a golden-brown crust.
- In a separate bowl, mix the cranberry sauce, balsamic vinegar and honey.
- Pour the cranberry glaze over the seared chicken breasts.
- Transfer the skillet to the preheated oven and bake for about 20-25 minutes or until the chicken is cooked through and the glaze is bubbling.
- Serve the stuffed Christmas chicken with the glaze spooned over the top.
