Name: Chicken With Cranberry Stuffing Recipe
Total time: 30 min
Yield: 4
Cuisine: Indian

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I came up with this dish by combining various elements my family enjoyed from other recipes. It's a very pretty way to dress up plain chicken breast halves. JoAnne Cloughly, East Worcester, New York. 

How to make Chicken With Cranberry Stuffing Recipe

Taste Of Home

Crawler

Indian

<p>I came up with this dish by combining various elements my family enjoyed from other recipes. It's a very pretty way to dress up plain chicken breast halves. JoAnne Cloughly, East Worcester, New York. </p>

Chopped Onion

Garlic cloves, minced

Butter

Chicken Broth

Uncooked Brown Rice

Uncooked wild rice

Dried cranberries

Minced Fresh Parsley

Dried Thyme

Pepper

Bacon Strips

Boneless skinless chicken breast halves

Honey

Creamy mustard sauce

Heavy whipping cream

Spicy Brown Mustard

In a large saucepan, saute onion and garlic in butter until tender. Add the broth, brown rice and wild rice; bring to a boil. Reduce heat; cover and cook for 55-65 minutes or until rice is tender. Drain excess liquid if necessary. Stir in the cranberries, parsley, thyme and pepper.

step 1

In a large skillet, cook bacon over medium heat until cooked but not crisp; drain on paper towels.

step 2

Flatten chicken to 1/4-in. Thickness. Top each with 1/4 cup rice mixture; roll up from one end. Wrap two strips of bacon around each roll-up and secure with toothpicks. Place remaining rice mixture in a greased 11x7-in. Baking dish; place roll-ups over rice.

step 3

In a microwave-safe bowl, heat honey, uncovered, on high for 30 seconds; spoon over chicken. Bake, uncovered, at 325 for 28-30 minutes or until chicken is no longer pink. Discard toothpicks.

step 4

In a small saucepan, combine cream and mustard. Cook over medium-low heat until mixture is reduced and begins to thicken, stirring constantly. Serve warm with chicken.

step 5