Chicken Breast Stuffed with Wild Rice and Cranberry Stuffing

Source: Cape Cod Cranberry Growers' Association

Servings: 6

Chicken Breast with Cranberry Stuffing


6 chicken breast halves, cleaned and tenders removed
Wild Rice and Cranberry Stuffing (see below)
Egg wash, (3 eggs in bowl, beaten with fork)
Flour, w/salt and pepper added to taste 
2 tablespoons olive oil

Wild Rice and Cranberry Stuffing
3 cups cooked wild rice
1 cup bread crumbs
1 cup sweetened dried cranberries
½ cup chopped walnuts
½ cup fresh chopped apples (peeled and cored)
½ cup melted butter
¼ cup orange juice
¼ cup cranberry juice cocktail


  1. Heat oven to 350°F.
  2. With a sharp knife, cut a pocket down the side of the chicken breast about ¾ of the way through. Stuff with Wild Rice and Cranberry Stuffing.
  3. Heat large skilled over med-high heat for one minute, add 2 tablespoons of olive oil.
  4. Dip stuffed chicken breast in egg wash, dredge through flour.
  5. Place stuffed chicken breast in hot skillet.
  6. Brown stuffed chicken breast for one minute on each side, remove from skillet and place in shallow baking dish.
  7. Bake in 350°F oven for 30 minutes.
  8. Remove from oven and slice each breast crosswise about ½ inches thick.
  9. Place on serving platter over greens.

Wild Rice and Cranberry Stuffing

  1. Combine all ingredients in mixing bowl and mix well.
  2. After stuffing chicken breasts, freeze remaining stuffing for future use.

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