Apricot-Cranberry Stuffed Chicken
Ingredients
- Chicken Breasts (quantity based on number of guests)
Stuffing
- ½ stick Butter
- 3 tbsp Olive Oil
- 1 Large Diced Onion
- 6 stalks Diced Celery
- 1 Carrot (peeled and finely diced or shredded)
- 2 Apples (peeled and diced)
- 3 cups Dried Cubed Bread (bag of Pepperidge farm stuffing works perfectly too)
- ½ cup Diced Dried Apricots
- ½ cup Dried Cranberries (craisins)
- ½ cup Sliced Almonds (optional)
- 1 cup Chicken Stock (or vegetable stock if you want to serve just the stuffing to a vegetarian)
- ½ cup Apple Cider or Apple Juice
Mayo Mixture
- ½ cup Hellmann's Mayonnaise
- 1 tbsp White Rice Vinegar
- 2 tbsp Apple Cider or Juice
- 1 pinch Salt
- 1 pinch Pepper
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- Panko Breadcrumbs (to sprinkle)
Instructions
- Clean, trim and butterfly Chicken Breasts.
Stuffing
- Sauté Butter, Olive Oil, Onion, Celery, Carrot and Apples covered until everything is soft - approximately 10-15 minutes.
- Add Dried Cubed Bread, Dried Apricots, Dried Cranberries, Almonds (optional), Chicken Stock and ½ cup Apple Cider. Mix together and set aside to cool.
Mayo Mix
- Mix together Mayonnaise, White Rice Vinegar, 2 tbsp Apple Cider, Salt, Pepper, Onion Powder and Garlic Powder.
Assemble
- Spread half of the Mayo Mix on the butterflied Chicken Breasts. Place Stuffing on Chicken and roll tightly.
- Spread remaining half of Mayo Mixture over rolled chicken breasts and sprinkle with Panko Breadcrumbs.
- Bake in 350℉ for 45-60 minutes or until internal temperature reads 160℉. Let rest out of oven for 5 minutes, slice and serve.
