Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Apple | 1 medium (182g) | 95 |
| Honey | 1 tbsp (21g) | 64 |
| Grape | 1/2 cup (76g) | 62 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Cornbread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless skinless chicken breasts
- 1 tbsp salt , divided
- 1 tbsp freshly ground black pepper , divided
- 1 cup crumbled cornbread
- ¼ cup dried cranberries , roughly chopped
- ½ cup apple jelly
- 3 dried apple rings, finely minced
- ½ cup cream cheese
- Olive oil
- Honey
Directions
Combine ¼ tsp salt, ¼ tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.
Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut.
Fill the slits ⅔ of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.
Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.
Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400°F (205°C) oven and cook until internal temperature reaches 165°F (74°C)
Remove to a plate and cover with aluminum foil . Let rest 7 minutes before removing thermometer and untying. Serve warm.