Cranberry Apricot Stuffed Chicken Breasts


Ooooo lalala! This chicken is moist and juicy!  I don’t know about you, but I pretty much like stuffed anything, because it usually means extra flavor and deliciousness.  I developed this recipe recently because boneless chicken breasts can be juicy and flavorful when done right, and anything but boring! So here we go! I hope you try these, they are nutritious and so festive!

Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts

You can prep these up to a day in advance and store them in the refrigerator for  a super fast dinner.  I served them with a tarragon cream sauce, but they are great without it.  The sauce bumps it up to extra fancy.

Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts

Ingredients:

4 Boneless, Skinless Chicken Breasts

Filling:

6 Dried Apricots, unsulphured organic is best

1/4 Cup Dried Cranberries, sweetened with juice

1/4 Cup Sliced Almonds

2 Tablespoons Sunflower Seed Butter or Almond Butter, no sugar added

2 Scallions, green tops only, thinly sliced

1 Teaspoon Fresh Squeezed Lemon Juice

1/4 Teaspoon Pink Himalayan Salt

1/4 Teaspoon Black Pepper

Coating:

1 Egg

3/4 Cup Almond Flour, fine

Himalayan Pink Salt

Black Pepper

2 Tablespoons Olive Oil

Directions:

Soak the dried apricots 30 minutes in very hot water to soften.  Set aside and while they are soaking gather the rest of your ingredients.  In a small blender or food processor, puree the apricots after draining off the soaking water.  Add Sunflower Seed Butter, Salt, Pepper and Lemon Juice and fully incorporate.  Stir in by hand the cranberries, sliced almonds and scallions.

Slice your boneless chicken breasts in the center to make a pocket for stuffing, but don’t slice all the way through.  Like this:

 

Cranberry Apricot Stuffed Chicken Breasts

Cranberry Apricot Stuffed Chicken Breasts

Once they are stuffed, you are ready to coat them.  It is simple.  Crack the egg into a shallow dish, put the almond flour in another shallow dish, and dip the chicken into the egg on both sides, then roll in the almond flour. Repeat for all four breasts. Then season them with salt and pepper as you would like. You can at this point cover then and refrigerate until you are ready to cook them.

Pre-heat your oven 375º degrees. Heat an oven proof pan over medium high heat on your stove top and add 2 tablespoons of olive oil.  When oil is hot, add the chicken breasts and brown on both sides. This will take approximately 3 minutes a side. After browning, they will not be completely cooked.  Slide your oven proof pan with the chicken into the pre-heated oven for 15 to 20 minutes until cooked all the way through, 365º degrees in the center.

Cranberry Almond Stuffed Chicken Breasts Ready for the Oven

Cranberry Almond Stuffed Chicken Breasts Ready for the Oven

Serve with Tarragon Sauce found here. (optional)

Eat Your Nutrients!

Eat Your Nutrients!

 

3 Comments

  1. Pingback: Tarragon Cream Sauce | Sam Eats Her Nutrients

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