Cranberry, Feta and Pecan Stuffed Chicken
The cranberry sauce is officially the last Thanksgiving leftover still standing. Unless Courtney has something hoarded in a backpack/desk drawer/under the seat of our car. Which wouldn’t be the first time. But the cranberry sauce is the last that will be put to good use.
Put to such very good use. The first time I made it, I was just piecing together the remnants of a very bare fridge. Then I loved it so much I had to make it again. So definitely try this should you find yourself with some leftover cranberry sauce on hand. Or if you don’t, just go ahead and make a fresh batch!
Cranberry, Feta and Pecan Stuffed Chicken
A Messy Kitchen Original
Cranberry, Feta and Pecan Stuffed Chicken
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Cook time:
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Serves: 2
Ingredients
- 2 boneless skinless chicken breasts
- 1/3 cup leftover cranberry sauce
- 1/3 cup crumbled feta
- 1/4 cup crushed pecans
- fresh rosemary
Instructions
- Use your fists to pound chicken breasts flat. (Very therapeutic!)
- Spread each piece of chicken with cranberry sauce, crumbled feta and pecans. Top with rosemary.
- Carefully roll up, trying your best to keep the contents inside. Use a toothpick to hold closed, if necessary.
- Bake at 400 degrees for 25-30 minutes.
- Serve with Brussels sprouts, because they’re the best.
