Pollo relleno de arándanos rojos

Ingredientes

• Stuffing
• 1 1/2 tablespoon Land O Lakes® Butter
• 2 tablespoons slivered almonds
• 2/3 cup chicken broth
• 1/3 cup uncooked long grain rice
• 3 tablespoons sweetened dried cranberries
• 1/2 teaspoon ground sage
• Chicken
• 4 (6-ounce) boneless skinless chicken breasts, flattened 1/4-inch
• 1 tablespoon Land O Lakes® Butter melted
• 1 tablespoon chopped fresh parsley
• 1/2 tablespoon salt
• 1/4 teaspoon pepper
• Relish
• 1 tablespoon Land O Lakes® Butter
• 1/3 cup sweetened dried cranberries
• 1 small (3/4 cup) tart green apple, cored, chopped
• 2 tablespoons sliced green onions
• 1 tablespoon honey

Preparación

1. 1

   Heat oven to 375°F.

2. 2

   Melt 1 tablespoon butter in 1-quart saucepan until sizzling; add almonds. Cook over medium heat, stirring occasionally, 1-2 minutes or until nuts are lightly toasted. Stir in all remaining stuffing ingredients. Continue cooking 3-5 minutes or until mixture just comes to a boil. Reduce heat to low. Cover; cook 15-20 minutes or until rice is tender and liquid is absorbed.

3. 3

   Spray 13x9-inch baking dish with nonstick cooking spray. Season chicken breasts with salt and pepper. Spoon about 1/3 cup rice stuffing onto each chicken breast; roll up chicken over stuffing. Place chicken into prepared pan, seam-side down.

4. 4

   Combine 1 tablespoon butter and parsley in small bowl; brush over chicken. Bake 25-30 minutes or until chicken reaches at least 165°F and juices run clear when pierced with a fork.

5. 5

   Melt 1 tablespoon butter in 1-quart saucepan; add all remaining relish ingredients. Cook over medium heat, stirring occasionally, 1-2 minutes or until onion is crisply tender.

6. 6

   Remove chicken rolls to serving platter; top with relish.