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Chicken Breasts with Cranberry-Spiked Stuffing

(recipe, Robin Miller)

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  1. Cooking spray or vegetable oil
  2. 4 boneless, skinless chicken-breast halves
  3. 1½ cups cubed dry stuffing or cubed day-old bread
  4. ½ cup sweetened dried cranberries
  5. ¼ cup chopped scallions (white and green parts)
  6. 2 tsp. dried sage
  7. 1 tsp. dried oregano
  8. ½ tsp. salt
  9. ¼ tsp. freshly ground black pepper
  10. 1 cup chicken broth
  11. 1 Tbsp. Dijon mustard


  1. Preheat the oven to 400 degrees. Coat a large baking sheet with cooking spray or a light film of oil.
  2. Using a sharp knife, cut the chicken crosswise (as if cutting a bagel) almost through to the other side, but not all the way through. Open the chicken (as if opening a book) and transfer to the prepared sheet.
  3. In a large bowl, combine the stuffing, cranberries, scallions, sage, oregano, salt, and pepper. Toss to combine. In a small bowl, whisk together the broth and mustard. Add this to the stuffing mixture and stir until blended and the mixture sticks together.
  4. Spoon the stuffing over the bottom half of each chicken breast. Fold the chicken over to cover the filling and season the top with salt and pepper. Secure the chicken closed with wooden toothpicks.
  5. Bake until the chicken is cooked through, about 30 minutes.


Make a meal kit: Slice open the chicken breasts, make the stuffing, and store each separately in sealable containers or plastic bags for up to 3 days in the refrigerator (do not stuff the chicken until ready to bake). Bank a batch: Make a double batch of the stuffed chicken and bake as directed. Store the extra cooked chicken for up to 3 days in the refrigerator or up to 3 months in the freezer. Thaw overnight in the refrigerator or in the microwave for 4 to 6 minutes on low. Reheat in a 350-degree oven for about 15 minutes or in the microwave for a few minutes on high.