Chicken Cordon Cranberry (AIP)
| Servings | Prep Time |
| 4people | 30minutes |
| Cook Time |
| 30minutes |
|
|
Ingredients
Maple-Cranberry Sauce
- 1cup Frozen Cranberries
- 1/4cup Pure Maple Syrup
- 1/8cup Water
Chicken Filling
- 1/2cup Yellow Squashdiced
- 1/2pound Asparagusdiced
- 1/2cup Mushroomsdiced
- 1/3cup Red Oniondiced
- 2medium Carrotsdiced
- 1tbsp Olive Oil
- 1/2tsp Ground Ginger
- 1tsp Sea Salt
- 1tsp Dried Basil
Meat
- 1 1/2pounds Chicken Breaststhinly sliced
- 1 1/4cups Hamdiced
Instructions
Maple-Cranberry Sauce
- 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.