Cranberry chutney stuffed chicken

>> Friday, November 6, 2009



So, first I want to start with an apology for not cooking all week. I missed my kitchen and the smell of delicious dinner aromas filling the house but had an extremely busy week between a surprise birthday party for my grandmother (where I made appetizer sized balls which were a huge hit -- refer back to "Balls" recipe on a previous post) and hosting a charity golf tournament.

So, after a long week I decided to stay in for the evening and make a cranberry chutney, basil and feta stuffed chicken. This is a fairly simple dish to whip up so lets get started.

The ingredients you will need are:

One full boneless skinless chicken breast
Fresh basil
Feta cheese
Cranberry chutney
Fresh cracked pepper
Olive oil
Butter pecan syrup

Spread your chicken breast cut side up. Pick, snap the stems and thoroughly wash several leaves of basil and lay on the chicken. Sprinkle with feta cheese and spoon several spoonfuls of cranberry chutney in the center. With twine, bind the center and one end portion of the chicken pulling the sides together around the chutney.

Place the chicken in a baking dish with a small amount of olive oil. Pop in the oven at 375 degrees and let bake. After about 20 minutes, brush the chicken with the syrup and the juices from the chutney.

Once the chicken is cooked through, remove from the oven and plate. Serve with the side of your choice and enjoy!

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