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Apricot-Cranberry Stuffed Chicken

Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 20 minutes
Resting Time 5 minutes
Total Time 1 hour 50 minutes
Course Dinner
Servings 8

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.
Keyword Apricot, Chicken, Cranberry, Stuffed