Stuffed chicken is a classic meal that can be raved over. This recipe takes that concept pairs an array of fresh summer vegetables with a hint of sweetness from a cranberry sauce. The array of flavors touching your mouth and scents surrounding you brings together one delicious dish.
Chicken breasts bursting at the seams full of fresh summer vegetables and a sweet cranberry sauce.
My inspiration here was to create an alternative to Chicken Cordon Bleu – one that fit a dairy and gluten free diet. Likewise, I’ve been missing stuffed porkchops/chicken breasts, and thought that this might also fill that void. Simply put, replace the unhealthy carb/fat loaded stuffings and replace it with a fresh vegetable medley and you’re all set. And I must say that this tastes much better than what I was craving… :)
I do want to comment quickly on the cranberries. Up until a few months back, cranberries was something that I kind of tried to avoid. The seem bitter, tart, and well… strange. It’s that red stuff that you’d only have on Thanksgiving, right? I decided to try them again – not on Thanksgiving – from a recipe I found a while back. And I have to say, I’ve been missing out! While they are a bit bitter and tart if eaten raw and uncooked, they are amazing and bursting of flavor if cooked down a bit with some maple syrup. As a sauce they are incredible and my wife and I get disappointed when the sauce runs out… So I encourage you to give it a try – don’t be scared away from this recipe based on pre-conceived notions. Your taste buds will thank you.
Try this dish with your family and let me know what you think! I’d love to hear your feedback.
Combine cranberries, maple syrup and water in a small saucepan.
Bring to a boil over high heat and then reduce heat to maintain a simmer.
Simmer uncovered for 8-10 minutes, stirring occasionally, until most of the berries have popped and the sauce has thickened.
Set aside to cool a bit until ready to assemble the dish.
Filling
In a large skillet heated to medium heat, sauté the vegetables with the olive oil. Cook for 5-7 minutes until the vegetables are softened.
Stir in seasonings and ham, cooking for another 1-2 minutes until the ham is heated up a bit.
Assemble
Layout the chicken breasts flat on a cutting board. Place a layer of the cranberry sauce onto the breasts. Add a large scoop of the vegetable filling.
Wrap the ends of each breast together, bringing to edges together to try and make a stuffed chicken log or packet. Use a toothpick or string to keep the chicken closed.
Place on a parchment paper lined cookie sheet.
Bake at 350° for 15-20 minutes until the chicken is cooked through.
When I see a problem, I just want to fix it. And when my mind is set on something I get obsessive about focusing on that task until it is one. Since my early days in front of a computer I have been building websites, graphics, and multimedia presentations that are designed with the end user in mind to ensure that they are easy to use, understand, and fun. If what I'm working on doesn't enlighten someone, then I've done something wrong.
“Anything worth doing is worth doing right”
- Hunter S. Thompson
“If it could be done, it should be done.”
- Brian Prom
Yes, I just quoted my self. This quote is both my saving grace and my achilles heel. At times this leads me to recreating something that someone else created. But the journey it takes to accomplish the task is packed full of exploration and learning opportunities, and that's what makes the effort worth it.
At the end of the day, I’m a light hearted soul that likes to put a smile on the faces of others - because we all need to smile from time to time and let out a little laugh once in a while. It’s good for the heart, mind, body, and soul.
