Chicken breast stuffed with cranberries and goat cheese

Here is an awesome recipe that requires little effort.Plump breasts are stuffed with cranberries and goat cheese with cream and seasoned with savory sage.Fried in butter until golden, adding a butter-cream frosting and wine just before serving. Very chic!

Ingredients

• 4 boneless skinless chicken boneless
• 1/4 cup (60 ml) fresh or dried whole cranberries
• 1/4 cup (60 mL) goat cheese cream
• 2 c. tsp (10 mL) dried sage leaves
• 2 c. tablespoons (30 mL) butter
• pinch of salt
• 1/2 cup (125 ml) white wine

1. Chicken breast at a time, make a horizontal incision about 1 ½ inch (3.5 cm) long in the thicker side of the chest. Insert the index into the slot and stir to form a small pouch. If you use dried cranberries, cover with boiling water and let stand about 5 minutes to let grow. Drain well.
2. In a bowl, combine cranberries with cheese and 1 tsp. tsp (5 mL) dried sage leaves. Use fingers to ensure that the sage is mixed evenly. Take about a quarter of the mixture and stuff it in the pocket of one of the chicken breasts. Smooth and gently press the top of the chest to spread the mixture around the chest. Repeat with remaining breasts. If done in advance, cover and refrigerate up to one day.
3. To cook, melt a c. tbsp (15 mL) butter in a skillet over medium heat. Add the chicken.Sprinkle generously with salt on both sides. Cook until both sides are golden, 2 to 3 minutes per side.
4. Sprinkle chicken with a c. tsp (5 mL) dried sage leaves. Pour wine over chicken. Cover and reduce heat to low and cook until the chicken is tender to the touch, 4 to 6 minutes per side. Place chicken on plates.
5. Ignite at high temperatures. Add c. with remaining tablespoon (15 mL) butter in the pan. Stir constantly until the sauce covers the bottom of the pan. Pour over chicken.

Cheesy Chicken and spaghetti squash

Ingredients

• 1.5-2 L (6-8 cups) spaghetti squash, cooked, separate filaments
• Olive oil 10 ml (2 tsp.)
• 2 cloves garlic, minced
• 250 ml (1 cup) onion, diced
• 454 g (1 lb) chicken breast halves skinless, diced
• 750 ml (3 cups) pasta sauce with mushrooms and garlic over low sodium (salt)
• (1/2 tsp.) 2.5 ml of black pepper, freshly ground
• 500 ml (2 cups) mozzarella cheese, part-skim, shredded mg 16.5%
• 125 ml (1/2 cup) feta cheese, crumbled
• 125 ml (1/2 cup) fresh basil, sliced
• 30 ml (2 tbsp.) Fresh rosemary, chopped

Preparation

1. Preheat oven to 180 ° C (350 ° F). Spray a baking pan 30 x 30 cm (12 x 12) with vegetable cooking spray.
2. Prepare the spaghetti squash in the first cutting in half lengthwise. Remove seeds and discard. Using a fork, pierce the outer skin in several places. Place squash, cut side down, on the pan that you have sprayed, then pour 125 ml (½ cup) of water. Bake for 45 minutes or until tender. You know that squash is ready when using a fork, you can detach the flesh filament spaghetti. You can also cook the squash, having prepared as described above, in microwave oven on HIGH for 15 minutes. Check tenderness after 8 minutes. Turn the squash pieces and cook for 7 minutes more or until tender.
3. Prepare the sauce during cooking squash. Heat oil over medium-high heat in a skillet.sprung the minced garlic and diced onion until tender, about 4 minutes.
4. Cut chicken into cubes 1.25 cm (½ inch) thick. Place the cubed chicken to the skillet and sprung until cooked through.
5. Add pasta sauce and freshly ground black pepper. Cover and bring to a boil, then reduce heat to low and simmer for 15 minutes.
6. In a bowl, mix together the grated mozzarella and feta cheese. Cut the basil leaves and finely chop the rosemary. Mix the herbs with two cheeses.
7. Spread half of the filaments of the spaghetti squash at the bottom of the roasting pan. Then spread half the chicken and sauce and half the cheese and herbs. Repeat layers as described above.
8. Bake uncovered for 30 minutes or until sauce is bubbly and cheese is lightly browned.

Notes and Tips

• If you want a healthier dish, choose a pasta sauce low in fat and sodium (salt).
• If you want a version of this recipe gluten-free, make sure to use a marinara sauce without gluten.

• Spaghetti squash is "like" spaghetti because when baked until tender, she unravels a fork and stands filaments resembling spaghetti. The taste is not the same, but spaghetti squash can easily replace noodles in many gratins. Here are just a delicious gratin, stepped in the way of lasagna. You will be able to find that fresh herbs and feta cheese really enhances the flavor.
• This dish keeps well in the freezer. You can also add chicken broth to leftovers and turn them into a delicious and easy to prepare soup!
• This recipe is courtesy of Chicken Farmers of Canada and was designed by Nancy Guppy, RD, MHSc.