Ingredients
- chicken breasts, boneless, skinless4
- salt, divided1 tbsp
- black pepper, freshly ground, divided1 tbsp
- cornbread, crumbled1 cup
- dried cranberries, dried, roughly chopped1/4 cup
- apple jelly1/2 cup
- dried apple rings, finely minced3 ring
- cream cheese1/2 cup
- olive oil
- honey
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Combine ¼ tsp salt, ¼ tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.
Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut.
Fill the slits ⅔ of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.
Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.
Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400°F (205°C) oven and cook until internal temperature reaches 165°F (74°C)
Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm.