Stuffed Christmas Chicken Breasts

  • Servings: 4
  • Difficulty: Medium
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    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


  1. Preheat your oven to 190C / 170C fan / 375F / gas mark 5.
  2. 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.
  3. In a small bowl, combine the cheese, dried cranberries, chopped nuts, and dried rosemary.
  4. Stuff each chicken breast with the cheese and cranberry mixture.
  5. Heat the olive oil in an oven-safe skillet over medium-high heat.
  6. Sear the stuffed chicken breasts for 2-3 minutes per side until they develop a golden-brown crust.
  7. In a separate bowl, mix the cranberry sauce, balsamic vinegar and honey.
  8. Pour the cranberry glaze over the seared chicken breasts.
  9. 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.
  10. Serve the stuffed Christmas chicken with the glaze spooned over the top.

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