This tart and tangy chicken dish is full of healthy protein without being short on flavor.
Prep time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
Yield
Serves 4
Ingredients
1½ tablespoons plus 1 teaspoon olive oil
1 small apple, peeled and diced
½ cup dried cranberries
1 shallot, peeled and diced
¾ cup low-sodium chicken stock
4 boneless, skinless chicken breasts, about 4 to 6 ounces each
¼ cup balsamic vinegar
Salt and pepper
Instructions
- Heat 1 teaspoon olive oil in a skillet over medium-high heat. Add apple and cook until tender, 3 to 4 minutes.
- In a small bowl, combine cooked apple, cranberries, shallot, and 1 tablespoon chicken stock. Set aside.
- Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Divide apple mixture evenly among chicken breasts, stuffing into each pocket. Secure pockets with toothpicks, threading along the side to close.
- Heat remaining 1½ tablespoons olive oil in a heavy skillet. Cook chicken, turning once, until golden brown. Add vinegar and remaining chicken stock, then bring to a boil. Lower heat and gently simmer chicken, turning once, 2 or 3 minutes per side.
- When chicken registers 165 degrees Fahrenheit or higher using an instant-read thermometer placed in the thickest part of the breast, remove from skillet and keep warm.
- Continue cooking sauce until reduced to a thick syrup. Season with salt and pepper to taste.
- Spoon sauce over chicken to serve.
Nutritional Information
Calories
300 calories
Carbohydrates
20g
Fat
10g
Fiber
1g
Protein
30g
Saturated Fat
2g
Sodium
140mg
Sugar
18g
