Best 8 Apple Cranberry And Feta Stuffed Chicken Breast Recipes

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Indulge in a culinary delight with our tantalizing stuffed chicken breast recipes, featuring a burst of flavors in every bite. From the classic Apple-Cranberry-Feta Stuffed Chicken Breast, perfect for a festive occasion, to the savory Spinach-Artichoke-Stuffed Chicken Breast, a delectable choice for any weeknight dinner, these recipes promise a symphony of textures and flavors that will satisfy even the most discerning palates. Get ready to embark on a journey of taste sensations with our carefully curated selection of stuffed chicken breast recipes.

Let's cook with our recipes!

SUNNY'S EASY CHEESE AND CRANBERRY STUFFED CHICKEN WITH CRANBERRY GLAZE



Sunny's Easy Cheese and Cranberry Stuffed Chicken with Cranberry Glaze image

Provided by Sunny Anderson

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 13

4 ounces goat cheese, at room temperature
4 ounces Italian blend shredded cheese
1/2 cup dried cranberries
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
4 chicken breasts, at ROOM TEMPERATURE!
Olive oil, for brushing
Kosher salt and freshly ground black pepper
1 1/2 cups chicken stock
1/2 cup dried cranberries
1/4 cup honey
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper

Steps:

  • Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
  • Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
  • Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
  • Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
  • Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
  • Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.

CRANBERRY-GORGONZOLA STUFFED CHICKEN



Cranberry-Gorgonzola Stuffed Chicken image

Chicken breasts go from ordinary to extraordinary when filled with tart cranberries and creamy Gorgonzola. Make it a meal with couscous and a green salad. -Kara Firstenberger, Cardiff, California

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (6 ounces each)
1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup dried cranberries
2/3 cup chopped walnuts
1/3 cup packed fresh parsley sprigs
2/3 cup dry bread crumbs
1/2 teaspoon salt
1/2 teaspoon pepper
2 eggs, beaten
1 tablespoon Dijon mustard
1/2 cup all-purpose flour

Steps:

  • Flatten chicken to 1/4-in. thickness. In a small bowl, combine cheese and cranberries. Spoon 1/4 cup cheese mixture down the center of each chicken breast. Roll up and secure with toothpicks., Place walnuts and parsley in a food processor; cover and process until ground. Transfer to a shallow bowl; stir in the bread crumbs, salt and pepper. In another shallow bowl, combine eggs and mustard. Place flour in a third shallow bowl. Coat chicken with flour, then dip in egg mixture and coat with walnut mixture., Place seam side down in a greased 15x10x1-in. baking pan. Bake at 350° for 35-40 minutes or until a thermometer reads 170°. Discard toothpicks.

Nutrition Facts : Calories 397 calories, Fat 16g fat (6g saturated fat), Cholesterol 164mg cholesterol, Sodium 588mg sodium, Carbohydrate 19g carbohydrate (7g sugars, Fiber 2g fiber), Protein 44g protein.

APPLE, CRANBERRY, AND FETA STUFFED CHICKEN BREAST



Apple, Cranberry, and Feta Stuffed Chicken Breast image

Make and share this Apple, Cranberry, and Feta Stuffed Chicken Breast recipe from Food.com.

Provided by jessmill101

Categories     Chicken Breast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

water
1 small tart apple, peeled and diced
1/2 cup dried cranberries
1 shallot, diced
1/4 cup low-fat feta
4 boneless skinless chicken breasts, about 4 to 6 ounces each
1 1/2 tablespoons olive oil
1/4 cup balsamic vinegar
3/4 cup chicken stock

Steps:

  • Heat 1 teaspoon water in a skillet over medium high heat. Cook the diced apple until tender, about 3 to 4 minutes.
  • In a small bowl, mix the cooked apple, cranberries, shallots, feta and a splash of the chicken stock and set aside.
  • Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Place 1/4 of the apple mixture in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close.
  • Heat the remaing 1 1/2 tablespoons oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
  • Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
  • Remove the chicken breasts from the skillet and keep warm. Continue to cook the sauce until it is reduced to a thick syrup.
  • Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast to serve.

FETA-STUFFED CHICKEN



Feta-Stuffed Chicken image

When my husband and I were first married, I only knew how to make a few meals that we'd rotate throughout the week. After some experimenting, I created this mouthwatering stuffed chicken recipe that's still a favorite today.-Lisa Herbert, Wadsworth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1 package (4 ounces) crumbled tomato and basil feta cheese, divided
1 cup seasoned bread crumbs
4 tablespoons balsamic vinegar
4 tablespoons olive oil
4 plum tomatoes, sliced
8 fresh basil leaves

Steps:

  • Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.

Nutrition Facts : Calories 369 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 733mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

CRANBERRY-STUFFED CHICKEN



Cranberry-Stuffed Chicken image

For the holidays or a Sunday dinner idea, I suggest this delightful main dish. My great-grandma used to roast this chicken for our family, and now I do the same for our nine grandchildren. Everyone relishes the moist meat and the tempting stuffing.

Provided by Taste of Home

Categories     Dinner

Time 2h50m

Yield 6-8 servings.

Number Of Ingredients 13

1 cup chopped celery
1 cup chopped onion
2/3 cup dried cranberries
1/2 cup plus 2 tablespoons butter, divided
1 garlic clove, minced
3 cups herb-seasoned stuffing croutons
1 cup crushed cornbread stuffing or crumbled cornbread
1-1/2 to 2 cups chicken broth
1 roasting chicken (5 to 7 pounds)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/4 teaspoon rubbed sage

Steps:

  • In a large skillet, saute the celery, onion and cranberries in 1/2 cup butter until tender. Stir in the garlic, croutons, cornbread stuffing and enough broth to moisten; set aside. , Place chicken with breast side up on a rack in a roasting pan. Combine salt, pepper, poultry seasoning and sage; sprinkle over inside and outside of chicken. Loosely stuff with cranberry mixture. Melt remaining butter; brush over chicken. , Bake, uncovered, at 350° for 2-1/2 to 3 hours or until a thermometer reads 180° for chicken and 165° for the stuffing, basting occasionally with pan juices. Remove chicken from oven; tent with foil. Let stand 15 minutes before removing stuffing and carving.

Nutrition Facts :

EASY APPLE-STUFFED CHICKEN BREASTS



Easy Apple-Stuffed Chicken Breasts image

The tart taste of apples and cheddar cheese season these quick, juicy chicken breasts from Betty Muir in Atlanta, Georgia. "They're so easy and simply delicious," she says.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 12

1/2 cup chopped peeled apple
2 tablespoons shredded cheddar cheese
1 tablespoon dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
2 boneless skinless chicken breast halves (5 ounces each)
1/4 cup unsweetened apple juice
1/4 cup water
1 tablespoon butter, melted
3/4 teaspoon cornstarch
1 teaspoon cold water
1/8 teaspoon paprika

Steps:

  • In a small bowl, combine the apple, cheese, bread crumbs, salt and pepper. Flatten chicken to 1/4-in. thickness; top with apple mixture. Roll up and secure with toothpicks. , Place in an 8-in. square baking dish coated with cooking spray. Pour apple juice and water over chicken; brush with butter. Bake at 350° for 25-30 minutes or until chicken is no longer pink. Discard toothpicks. , Transfer pan juices to a saucepan; bring to a boil. Combine cornstarch and cold water until smooth; stir into pan. Cook and stir until thickened, about 2 minutes. Pour over chicken. Sprinkle with paprika.

Nutrition Facts : Calories 275 calories, Fat 11g fat (6g saturated fat), Cholesterol 101mg cholesterol, Sodium 494mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 31g protein. Diabetic Exchanges

FETA-STUFFED CHICKEN BREAST



Feta-Stuffed Chicken Breast image

Boneless chicken breast stuffed with feta cheese. Great for entertaining.

Provided by TruBlue

Categories     Stuffed Chicken Breasts

Time 35m

Yield 10

Number Of Ingredients 9

10 (6 ounce) skinless, boneless chicken breast halves
¼ cup seasoned bread crumbs
2 tablespoons grated Parmesan cheese
1 ½ teaspoons garlic powder
salt and ground black pepper to taste
1 (8 ounce) package Cheese, feta
3 tablespoons vegetable oil
4 cloves garlic, chopped
¼ cup crumbled feta cheese, or to taste

Steps:

  • Use a sharp knife to slice a pocket in the thickest part of each chicken breast.
  • Mix bread crumbs, Parmesan cheese, garlic powder, salt, and pepper together in a small bowl.
  • Cut feta block into 10 slices crosswise, then cut in half again lengthwise. Roll each piece of feta in the bread crumb mixture to coat. Stuff 2 pieces coated feta into the pocket of each chicken breast. Season breasts with salt and pepper.
  • Heat oil in a large frying pan over medium heat. Working in batches to avoid overcrowding, add chicken and cook until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and keep warm while cooking remaining chicken.
  • Slice chicken at a 45-degree angle and arrange on a plate. Sprinkle with crumbled feta.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 3.9 g, Cholesterol 123.3 mg, Fat 12.3 g, Fiber 0.2 g, Protein 44.1 g, SaturatedFat 5.4 g, Sodium 474.3 mg, Sugar 1.4 g

APPLE STUFFED CHICKEN BREAST



Apple Stuffed Chicken Breast image

This is a great dish for the fall. Golden Delicious, Granny Smith, Newtown Pippin, Rome Beauty and/or Winesap apples may be used.

Provided by Behr

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 40m

Yield 4

Number Of Ingredients 10

2 skinless, boneless chicken breasts
½ cup chopped apple
2 tablespoons shredded Cheddar cheese
1 tablespoon Italian-style dried bread crumbs
1 tablespoon butter
¼ cup dry white wine
¼ cup water
1 tablespoon water
1 ½ teaspoons cornstarch
1 tablespoon chopped fresh parsley, for garnish

Steps:

  • Combine apple, cheese, and bread crumbs. Set aside.
  • Flatten chicken breasts between sheets of waxed paper to 1/4 inch thickness. Divide apple mixture between chicken breasts, and roll up each breast. Secure with toothpicks.
  • Melt butter or margarine in a 7 inch skillet over medium heat. Brown stuffed chicken breasts. Add wine and 1/4 cup water. Cover. Simmer for 15 to 20 minutes, or until chicken is no longer pink.
  • Transfer chicken to a serving platter. Combine 1 tablespoon water and cornstarch; stir into juices in pan. Cook and stir until thickened. Pour gravy over chicken, and garnish with parsley. Serve.

Nutrition Facts : Calories 139.4 calories, Carbohydrate 4.9 g, Cholesterol 46.2 mg, Fat 5.1 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 2.9 g, Sodium 119.6 mg, Sugar 1.9 g

Tips:

  • Choose the right chicken breasts. For this recipe, you'll want to use boneless, skinless chicken breasts that are about the same size. This will help ensure that they cook evenly.
  • Don't overstuff the chicken breasts. You want to make sure that the stuffing is evenly distributed throughout the chicken breast, but you don't want to overstuff it. Otherwise, the chicken will be difficult to cook evenly.
  • Use a meat thermometer to ensure that the chicken is cooked through. The chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.
  • Let the chicken rest before slicing it. This will help the juices redistribute throughout the chicken, making it more tender and flavorful.
  • Serve the chicken with your favorite sides. This recipe pairs well with roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Apple-cranberry and feta stuffed chicken breast is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is juicy and flavorful, and the stuffing is a delightful combination of sweet, tart, and savory. This dish is sure to be a hit with your family and friends.

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