Cranberry and orange rolled chicken
An easy and festive stuffed chicken breast recipe to feed the whānau! This dish is part of the Eat Well This Christmas for Less menu and our chicken breast recipe collection.
Ingredients
Method
- 1.6kg of Chicken Breast, or half a breast per person
- 125g Cream Cheese
- 275g Jar Cranberry Jelly
- 1 Orange
- 2cups Baby Spinach Leaves (60g)
- Salt/Pepper
- 2 Tbsp Butter
- Preheat the oven to 180°C. Line a large oven tray with non-stick baking paper.
- Slice the chicken breasts in half through each side of the breast to form thin chicken schnitzels.
- Add the cream cheese, 2 tbsp of cranberry jelly and 1tsp of orange rind to a bowl, mix well with a fork to combine. Spread the cream cheese mixture over one half of each chicken breast, top with a few spinach leaves, roll tightly and secure with toothpicks. Season the chicken with salt and pepper.
- Add the butter to a large frying pan, brown the rolled chicken in batches, place the browned chicken on the oven tray. Cook uncovered in the oven for 30-35 minutes.
- Remove the chicken from the oven and allow to rest before slicing (remove the toothpicks). Add the remaining jar of cranberry sauce to a bowl with the juice of one orange, mix well to combine.
- Serve the sliced chicken with the cranberry orange sauce.
Tips
Want the perfect salad pairing? Try our beetroot, feta, and candied walnut salad!
How do you keep stuffed chicken from drying out?
To keep your chicken from drying out you can brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will not only boost the natural flavour and moisture of the chicken breasts but will leave you with a super tender piece of meat.
Should I cover stuffed chicken breast with foil while baking?
You don’t have to cover your chicken while cooking, as it's fine to bake it uncovered.