roasted chicken breasts with cranberry port sauce
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Ingredients For roasted chicken breasts with cranberry port sauce
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12chicken breasts, boneless
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1/2 cdried cranberries
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2 Tbspbutter
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1 cred wine
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1/2 cport
- SAUCE INGREDIENTS
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salt and pepper to taste
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1/4 cfinely chopped parsley
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1/4 cbread crumbs
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2 Tbsplemon juice
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1/2 cwhipping cream
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1 tsptarragon, dried
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3zucchinis, grated
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1 lbmushrooms, finely chopped
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1 mdonion, finely chopped
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2 Tbspbutter
- STUFFING INGREDIENTS
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2 cchicken stock
How To Make roasted chicken breasts with cranberry port sauce
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1To buy boneless chicken breasts with the skin on, purchase chicken breasts on the bone and ask your butcher or supermarket to remove the bones but leave the skin intact.
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2It is a much more beautiful presentation and it keeps the chicken moist.
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3Bones can be used to make stock or discarded.
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4If you prefer, obtain skinless chicken, then make a cut on the bottom of each breast the length of the breast to form a pocket.
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5Stuff each breast with same amount of filling and turn slit side down.
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6Brush top with a film of dijon mustard and continue with recipe.
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7To heighten mushroom flavor, add one 10 gram package of soaked dried mushrooms along with the regular mushrooms, if desired.
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8Dried currants may be substituted for cranberries.
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9Trim chicken breasts of any fat.
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10Heat butter in skillet on medium high heat.
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11Add onion, saute, until softened then add mushrooms and zucchini.
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12Saute until all liquid has evaporated, stirring occasionally, about 10 minutes.
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13Stir in tarragon and cream.
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14Continue to cook until cream has reduced and mixture is thick, about 5 minutes.
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15Stir in lemon juice and add enough breadcrumbs to hold mixture together.
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16Add parsely and season well with salt and pepper.
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17Season chicken breasts with salt and pepper.
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18With fingertips, make a pocket between skin and flesh of each chicken breast.
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19Stuff about 1/3 cup filling under skin, tucking skin around breast to enclose stuffing.
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20Place chicken breasts in large oiled (preferably metal) baking dish or roasting pan.
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21Dot with butter, refrigerate until one hour before baking.
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22Bake in 400 degree oven for 30 to 40 minutes or until juices run clear.
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23If skin is not quite crisp enough, place under broiler to crisp it.
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24While chicken is baking, place sauce ingredients in pot and bring to boil over medium high heat.
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25Reduce by half, skimming occasionally, about 25 minutes.
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26Over low heat, whisk in butter, 1 tablespoon at a time, until sauce is slightly thickened and glossy.
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27Just before serving, skim any fat off pan juices and add juices to sauce.
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28Either slice chicken breasts into 1/4 inch slices before serving and coat with sauce or serve chicken breasts whole and place sauce in sauce boat.
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29Garnish with extra dried cranberries, if desired.
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