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Stuffed Chicken with Cranberry-Jalapeno Salsa


4 boneless, skinless chicken breast halves
1/2 cup water
1 cup chicken flavor stuffing mix
1/4 cup dried cranberries
1 tablespoon butter or margarine, melted
1/2 teaspoon salt
1/4 teaspoon paprika
Cranberry-Jalapeño Salsa: recipe follows


With meat mallet or other flattening utensil, pound chicken to ¼-inch thickness. In small saucepan, place water and heat to boiling; stir in stuffing mix and cranberries. Cover and set aside to cool slightly. Divide stuffing into four equal portions and place one portion in center of each chicken breast. Fold chicken around stuffing to encase; secure with wooden picks. Place chicken in baking pan; brush each roll with melted margarine. Sprinkle salt and paprika over chicken. Cover with foil and bake in 350° F. oven 30 minutes. Remove cover, baste with pan juices, and bake 15 minutes more or until chicken is fork tender and lightly browned. Arrange chicken on serving platter. Spoon half of salsa over chicken; pass remaining salsa with chicken. Makes 4 servings. Per serving with 3 tablespoons sauce: 313 calories; 28.5g protein; 6g total fat; 1.1g saturated fat; 68mg cholesterol; 668mg sodium; 35g carbohydrate.

Cranberry-Jalapeno Salsa: In medium bowl, place 1 can (16 ounces) whole-berry cranberry sauce; 2 tablespoons finely chopped green onion; 1 tablespoon lime juice; 2 teaspoons brown sugar; 2 teaspoons finely chopped jalapeño pepper; 1/8 teaspoon salt; and 1/8 teaspoon pepper. Mix well. Makes about 2 cups.

Nutritional Information:

Servings: 4
Calories: 313
Protein: 28.5 g
Total Fat: 6 g
Saturated Fat: 1.1 g
Cholesterol: 68 mg
Sodium: 68 mg
Carbohydrates: 35 g

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