Chicken Stuffed With Cranberries and Pecans

“This is originally from They used pine nuts, but we didn't have any - so we used toasted pecans. Wow! I wouldn't try pine nuts - the toasted pecans were a perfect complement. This made 6 servings for us, but I can see it only making 4 if you have children in the house.”

Ingredients Nutrition


  1. Preheat the oven to 375 degrees.
  2. Toast pecans and set aside.
  3. Reserve 2 teaspoons each of cranberries and pecans for the sauce.
  4. For the stuffing, combine remaining cranberries, pecans and shredded cheese in a small bowl and mix well.
  5. Carefully make a slit lengthwise down the side of each chicken breast to butterfly, careful not to cup all the way through. Open chicken up and lay fat.
  6. Divide filling among the chicken breasts and spread over each one, then fold the top of the chicken over the filling and secure with a toothpick.
  7. Spread flour onto a plate.
  8. Lightly dredge chicken with flour.
  9. Season chicken with salt, pepper and garlic powder.
  10. Place oil and butter in the skillet and heat over medium to medium high.
  11. Add chicken breasts to skillet and allow to brown on each side for about 3 to 4 minutes.
  12. Remove chicken from skillet and place in a baking dish. Place baking dish in the oven for approximately 10 minutes until cooked through.
  13. While chicken is baking, use the same skillet and add remaining cranberries and pine nuts.
  14. Add broth and bring to a light boil.
  15. Reduce heat and allow sauce to slightly thicken and cranberries to soften.
  16. Remove chicken from the oven and slice.
  17. Serve on a plate with sauce over top.

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