Friday, March 13, 2009

Cranberry Stuffed Chicken

Cranberry Stuffed Chicken

4 chicken breasts
¾ c. cranberry sauce
salt and pepper
2 eggs, beaten
½ c. flaked coconut, chopped
1 c. Ritz crackers, pulverized
½ c. butter

Pound chicken until ½ inch thick. Spoon 1 T. cranberries onto each piece and fold in sides and roll up. Secure with toothpicks. Sprinkle with salt and pepper. Combine coconut and crumbs. Dip chicken in flour, then eggs, then coconut mixture. Pour some butter into bottom of 8x8 pan and place chicken inside. Top with remaining butter. Bake at 350 degrees for 35-40 minutes or until golden brown. Carefully remove toothpicks before serving. Serve with vegetable garnish if desired.
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