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Fig & Cranberry Stuffed Chicken Breast
Nb persons: 4
Yield: 4 oz.
Preparation time: 25 minutes
Total time: 40 minutes
Source: CE 9/09
2 t | olive oil, divided |
4 medium | shallots, minced |
1/3 cup | unsweetened dried cranberries |
1/3 cup | dried figs, chopped |
4 cups | spinach, packed |
4 T | toasted pine nuts |
2 t | sage chopped |
1/4 t | black pepper |
1 lb. | chicken breast |
1 T | lemon juice |
Preheat to 400. Heat 1 t oil in pan over med.-high heat. Add shallots and saute until softened for 2 mins. Add cranberries and figs and cook for 1 min. Add spinach to pan, cook until wilt. Stir in pine nuts and sage. Put into mixing bowl lined with paper towel to drain liquid.
Pound chicken into 1/4", cut into 4 oz. pieces. divide filling evenly. Roll up chicken and pin shut. Place onto parchment paper. Whisk juice and 1 t oil and brush onto chicken rolls. Roast in over for 10-12 minutes until chicken is fully cooked. Allow to rest for 1-2 minutes.
Nutrition: calories: 390, fat: 15 g, carbs: 27 g, fiber: 4 g, sugars: 14 g, protein: 39 g, na: 370 mg.
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