Produce for Kids

Cranberry Balsamic Chicken & Stuffing Muffins

This healthy spin on a traditional holiday favorite will have the family wanting to celebrate all year. Start a healthy tradition this holiday season.

Get more fresh takes on holiday favorites with our free e-cookbook.

Nutrition Tip: Cranberries are a great source of antioxidants and phytochemicals, which can help prevent cancer and cardiovascular disease.

Cranberry Balsamic Chicken & Stuffing Muffins

Cranberry Balsamic Chicken & Stuffing Muffins

This healthy spin on a traditional holiday favorite will have the family wanting to celebrate all year. Start a healthy tradition this holiday season.

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1/2 small sweet onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 ribs celery, finely chopped
  • 2 pears, chopped
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon poultry seasoning
  • 4 slices multi-grain bread, cubed
  • 1 large egg
  • 1/4 cup unsalted chicken stock
  • 6 (3 oz.) chicken breasts
  • 3 tablespoons balsamic vinaigrette dressing
  • 1/2 cup pomegranate juice
  • 1/2 cup water
  • 1/2 cup sugar
  • 12 ounces fresh cranberries
  • 1/2 cup chopped pineapple

Instructions

  1. Preheat oven to 400ºF.
  2. Lightly spray twelve medium non-stick muffin pan cups with cooking spray.
  3. Heat oil in large skillet over medium-low heat; add onions, peppers and celery, and cook, stirring occasionally, 2-3 minutes, or until softened. Stir in pears, lemon juice, salt and poultry seasoning, and cook 1 minute. Add bread and remove from heat.
  4. Combine egg and chicken stock in bowl. Pour over bread mixture and stir.
  5. Gently press stuffing into muffin pan. Bake 30 minutes. Remove from heat and let stand 5 minutes. Run plastic knife gently around edge of each muffin before removing.
  6. While stuffing bakes, arrange chicken on 13x9-inch parchment-lined baking sheet. Poke breasts on both sides 6-7 times with fork and brush both sides with vinaigrette. Bake 25 minutes, or until internal temperature is 165ºF.
  7. Combine juice and 1/2 cup water in medium saucepan over medium heat; add sugar and stir to dissolve. Add cranberries and cook, stirring continuously, 10 minutes, or until cranberries pop. Add pineapple and remove from heat.
  8. Top chicken with cranberry sauce.
Nutrition Information:
Yield: 6
Amount Per Serving: Calories: 589Total Fat: 15gCholesterol: 31mgSodium: 769mgCarbohydrates: 89gFiber: 8gProtein: 20g

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Christine Pittman

About the Author

Christine Pittman is the author behind popular cooking sites - CookTheStory.com and TheCookful.com. As a mom of two, she enjoys sharing quick and easy, homemade and healthy recipes with families.

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