Prep Time: 10 minutes
Cooking Time: 25 minutes
This is delicious and looks pretty on the dish. Serve with couscous or wild rice.
1 1/2 pounds chicken breast, boneless and skinless
1/3 cup cranberries, dried
1/4 cup nuts, pine nuts
1/2 cup cheese, Swiss, grated
1 teaspoon butter
2 teaspoons olive oil
3 tablespoons flour, all purpose
1 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon pepper, black, ground
3/4 cup chicken broth, reduced sodium (or vegetable broth, reduced sodium)
Preparation: Preheat oven to 375 degrees F. Place pine nuts in microwave safe dish and cook for 4 minutes or toast in a skillet over medium heat for 4 to 5 minutes. Reserve 2 teaspoons each of cranberries and pine nuts for the sauce. For the filling, combine remaining cranberries, pine nuts and shredded cheese in a small bowl and mix well. 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. Divide filling among the chicken breasts and spread over each one, then fold top of chicken over the filling and secure with toothpick. Spread flour onto a plate. Lightly dredge chicken with flour. Season with salt, pepper and garlic powder. Place a large skillet over medium to medium high heat and add oil and butter. Place chicken in skillet and allow to brown on each side for about 3 to 4 minutes. Remove chicken from skillet and place in a baking dish. Place baking dish in the oven for approximately 10 minutes until chicken is cooked through. While chicken is baking, use the same skillet and add remaining cranberries and pine nuts. Add broth and bring to a light boil. Reduce heat and allow sauce to slightly thicken and cranberries to soften. Remove chicken from the oven. Slice chicken and serve on a plate with sauce over top.
Per Serving: 250 calories, 10 g fat, 3 g saturated fat, 29 g protein, 10 g carbohydrates, 4 g dietary fiber, 200 mg sodium; WW Points plus value 6