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Print Recipe
Chicken Breast with Apples and Cranberries Recipe
The time just flew by! Already the Old new year is coming! I used to try to cook duck with apples for this only our holiday - we love it so much! But not always and not everyone can duck. And after a plentiful feast for the next holiday, you want to feel light! And I want to taste it. Then you can cook these stuffed chicken Breasts. And dietetic, and flavorful, and very fast! Agree, ease in everything is always pleasant!
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Set in the bowl of a food processor attachment for cutting cubes. This process requires attention and accuracy - do not hurt your fingers! Cut the Apple into quarters, removing the seed box.
    Set in the bowl of a food processor attachment for cutting cubes. This process requires attention and accuracy - do not hurt your fingers! Cut the Apple into quarters, removing the seed box.
  2. Cut the apples into cubes using a food processor. Transfer to a convenient bowl and immediately pour over the freshly squeezed orange juice. A quarter of an average fruit is enough.
    Cut the apples into cubes using a food processor. Transfer to a convenient bowl and immediately pour over the freshly squeezed orange juice. A quarter of an average fruit is enough.
  3. Add the cranberries cut in half to the apples (small berries can be left whole). Sprinkle with sugar, add a pinch of spices, pepper and salt to taste. Mix - the filling is ready. Isn't it a new year's fragrance?!
    Add the cranberries cut in half to the apples (small berries can be left whole). Sprinkle with sugar, add a pinch of spices, pepper and salt to taste. Mix - the filling is ready. Isn't it a new year's fragrance?!
  4. Cut the chicken fillet on the side with a pocket and unfold it in the form of a boat. Season the inside with salt and pepper to taste.
    Cut the chicken fillet on the side with a pocket and unfold it in the form of a boat. Season the inside with salt and pepper to taste.
  5. Put 3-4 tablespoons of filling inside the "boats". Chip the edges of the fillet with toothpicks.
    Put 3-4 tablespoons of filling inside the "boats". Chip the edges of the fillet with toothpicks.
  6. Place the stuffed fillets on a greased baking sheet. Spread the rest of the filling around. Drizzle everything lightly with oil, toss a couple of sprigs of rosemary. And send it to a preheated 200-degree oven.
    Place the stuffed fillets on a greased baking sheet. Spread the rest of the filling around. Drizzle everything lightly with oil, toss a couple of sprigs of rosemary. And send it to a preheated 200-degree oven.
  7. After 15 minutes, check the readiness of the puncture-if the juice is light - take it out. If not, allow another 3-5 minutes to finish baking.
    After 15 minutes, check the readiness of the puncture-if the juice is light - take it out. If not, allow another 3-5 minutes to finish baking.
  8. Arrange the Breasts on plates, garnish with orange and herbs. Serve cranberry sauce separately - you won't regret it! You can mix the cranberries mashed with sugar with orange and lemon juice, add a little grated orange zest, cinnamon and cloves and a little salt. Or cook in advance according to a recipe from the Internet.
    Arrange the Breasts on plates, garnish with orange and herbs. Serve cranberry sauce separately - you won't regret it! You can mix the cranberries mashed with sugar with orange and lemon juice, add a little grated orange zest, cinnamon and cloves and a little salt. Or cook in advance according to a recipe from the Internet.
  9. Bon appetit.
    Bon appetit.

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