The apple in the gourmet
sauce nicely balances the spice and complements the tartness
of the cranberries making for a flavorful stuffing. If desired,
drizzle finished chicken rounds with a béarnaise or hollandaise
sauce or top with rosemary cream sauce.
Spicy Cape
Cod Chicken
4 boneless, skinless,
chicken breasts
2 stalks celery, finely diced
1/2 cup whole cranberries
3/4 cup water
1/2 teaspoon crushed rosemary
1/2 teaspoon kosher salt
1/4 cup Tennessee Gourmet™ Snappy Pepper Jelly
1/2 medium yellow onion, finely diced
2 cups herb seasoned stuffing
1/4 cup Tennessee Gourmet™ Sneaky Hot Sauce
1/2 teaspoon cracked black pepper
1/4 cup seasoned bread crumbs
In a 2-quart saucepan,
melt butter over medium heat until butter foams. Add celery,
onion, rosemary, black pepper, and salt. Cook until celery is
tender, about 5 minutes. Add water, bring to a low simmer. Add
cranberries and cook until berries burst, about 4 minutes. Mash
berries against side of saucepan, Add Tennessee Gourmet™
Sneaky Apple & Spice Sauce and incorporate. Add stuffing
mix. Stir well. Cover and remove from heat. Allow to sit for
10 minutes. Fluff stuffing mix, refrigerate, and cool completely.
Pound chicken breasts
between two sheets of waxed paper to a thickness of 1/4-inch.
Spread 2 to 3 tablespoons of stuffing mix atop each breast and
roll up securing with toothpicks. Be careful not to cross-contaminate
stuffing. Place chicken breasts, seam side down, in a buttered
baking dish. Brush chicken breasts with Tennessee Gourmet™
Snappy Pepper Jelly. Cover with aluminum foil and bake in pre-heated
350° F oven for 30 minutes, uncover, sprinkle with bread
crumbs and continue cooking 30 to 45 minutes or until chicken
has a 170° F internal temperature.
Remove from oven and allow
to rest, covered, 5 to 10 minutes. Bias-slice breasts into 1/2-inch
thick rounds. Garnish with fresh rosemary or parsley.
Makes 4 servings.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
