Chicken Breast with Bacon Cranberry Stuffing
Rated 5.0 stars by 1 users
Category
Main Dishes
Servings
5
Prep Time
20 minutes
Cook Time
30 minutes
- In a non-stick CanCooker Jr or CanCooker Companion cook your bacon on med-low to desired crispness, approx 4-6 minutes. Remove bacon and drain the grease. Add olive oil, onion and garlic, cook until transparent. Drain water from cranberries and add to mixture. Add thyme, rosemary, parsley and bacon and cook all together for about 2 minutes stirring occasionally. Add the wine and breadcrumbs and pour chicken stock in slowly while stirring. Let steam for about 5-8 minutes stirring constantly. Remove stuffing and let stand for about 3 to 4 minutes. Place Rack inside the CanCooker and add water. Cut open chicken breasts like a pocket and place stuffing mixture inside. Season the breasts with Creole seasoning. Steam for 30 minutes until fully cooked. Let stand for 5 min.
Ingredients
- 12 ounces Bacon
- 2 tsp Olive Oil
- 1 large Onion
- 2 cloves Garlic
- 1 ¼ cup Dried Cranberries
- 1 tsp Thyme
- 1 tsp Rosemary
- ½ tsp Parsley
- ½ cup Red or White Wine
- 2 cups Fine Bread Crumbs
-
1 ½ cups Chicken Stock
- 3-5 Boneless Skinless Chicken Breasts
-
CanCooker Creole Seasoning
Stuffing:
Chicken:
Things You Need
Directions
In a non-stick CanCooker Jr or CanCooker Companion cook your bacon on med-low to desired crispness, approx 4-6 minutes.
Remove bacon and drain the grease.
Add olive oil, onion and garlic, cook until transparent.
Drain water from cranberries and add to mixture.
Add thyme, rosemary, parsley and bacon and cook all together for about 2 minutes stirring occasionally.
Add the wine and breadcrumbs and pour chicken stock in slowly while stirring.
Let steam for about 5-8 minutes stirring constantly.
Remove stuffing and let stand for about 3 to 4 minutes.
Place Rack inside the CanCooker and add water.
Cut open chicken breasts like a pocket and place stuffing mixture inside.
Season the breasts with Creole seasoning.
Steam for 30 minutes until fully cooked.
Let stand for 5 min.