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.
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.