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Poultry - Cranberry stuffed chicken breasts- Recipe

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This recipe for Poultry - Cranberry stuffed chicken breasts-, by , is from The Lawson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Pati Lynn
Category:
Category:
Ingredients:  
Ingredients:  
1 onion, chopped
4 TBSP butter
1 TBSP salad oil
1 cup fresh cranberries
3/4 tsp salt
1/4 tsp pepper
1/4 tsp crumbled rosemary
1/2 C.dry bread crumbs
1 TBSP fresh chopped parsley
4 chicken breasts (about 1 3/4 lbs.)
3/4 C. chicken broth
1 TBSP cornstarch
1/4 cup water
Directions:
Directions:
Heat oven to 375. Chop onion. Heat 2 TBSP butter and the oil in a larg frying pan. Add onion and cook until soft, about 2 minutes. Add 1/4 cup cranberries, the salt, pepper and rosemary; cook until cranberries soften, 3 or 4 minutes. Stir in bread crumbs and parsley, mixture will be dry. Carefully separate skin from meat, leaving it attached all around the edge except where stuffing will go in. Tuck stuffing under skin, reserving 1 TBSP. Rub remaining 2 tbsp butter on skin. Sprinkle with salt, pepper and reserved stuffing. Put on a rack in a roasting pan. Bake until juices run clear when breast is pierced with a knife, 35 to 40 mintues. Remove chicken from pan and keep warm. To pan, add broth and cook over medium high heat, scraping up browned bits. Add remaining 1/4 cup cranberries and a pinch of rosemary. Cook until cranberries soften, 3 to 4 minutes. Combine cornstarch and water, add to pan and stir until gravy thickens.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Serves: 4
Read the directions through before starting.

 

 

 

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