Cranberry, Sage, and Bacon Stuffed Chicken



We were a little intimidated when we decided to try stuffing a chicken breast for the first time. But we decided to go for it, and so should you! It turned out not only to be an amazingly delicious dish (not to brag or anything), but stuffing the chicken was easier than we thought it would be and turned out better than we even thought was possible. If we can do it, you can do it. While you may thinking, “this has bacon in it, how is this healthy?!” We like to indulge from time to time, and think it is better to eat one piece of bacon and feel your cravings melt away, rather than indulge in half a pound one Sunday morning. Impress your friends and family with your master chicken stuffing skills, enjoy a single piece of bacon, and serve this with a healthy side dish. Trust us, no one will feel cheated. If you are still on the fence, you can always skip the glaze.



You will require butcher’s twine or toothpicks to secure your chicken.

4 boneless skinless chicken breasts
4 strips bacon
1 Tbsp extra virgin olive oil
3/4 cup fresh or frozen and thawed cranberries
30-35 sage leaves coarsely chopped
1 small leek halved and sliced
1/4 cup toasted walnuts roughly chopped

1 Tbsp maple syrup
1 1/2 tsp melted butter
1 1/2 tsp lemon juice

Warm olive oil in a pan over medium heat. Saute cranberries, sage, and leek for 5-7 minutes or until leek is softened. Remove from heat, add toasted walnuts and let cool so you will be able to handle the mixture for stuffing into your chicken. Now is the best time to combine the maple syrup, melted butter, and lemon juice in a small bowl to prepare your glaze.

Preheat oven to 375 degrees F. Refer to the pictures we have for a step by step visual of stuffing the chicken breasts. Slice a pocket in each of the chicken breasts. Lay out your strips of bacon. Wrap a portion slightly less than 1/4 of the mix ( or start with approx 3 Tbsp) in the bacon. You can add more later so don’t fret. Roll the bacon around the stuffing mixture. It will probably wrap more than once around the stuffing and that’s okay! Stuff your bacon-cranberry-sage-deliciousness-packet into the chicken breast. Repeat for each chicken breast. Now is the best time to add any extra stuffing you have to the chicken breasts. Secure each chicken breast with butcher’s twine. Brush with glaze. Bake for 35-40 minutes, or until the chicken reaches an internal temperature of 165 degrees F, add additional glaze once halfway through cooking.

Remove butcher’s twine or toothpicks before serving. Enjoy!

Step One: Slice the chicken breast

Step 1: Slice the chicken breast lengthwise, 1/2 way down the length and about 3/4 of the way into the breast. You will see a pocket start to open on it’s own.

Step Two: Roll stuffing in bacon

Step 2: Roll stuffing in bacon! Yum! Wait to eat until it’s cooked!

Step three: Stuff into breast

Step 3: Stuff into breast.

Step Four: Secure with twine

Step 4: Secure with butcher’s twine








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