CHICKEN CRANBERRY STUFFING CASSEROLE RECIPES

Steps:

• In a large saucepan, saute onion and garlic in butter until tender. Add the broth, brown rice and wild rice; bring to a boil. Reduce heat; cover and cook for 55-65 minutes or until rice is tender. Drain excess liquid if necessary. Stir in the cranberries, parsley, thyme and pepper. , In a large skillet, cook bacon over medium heat until cooked but not crisp; drain on paper towels., Flatten chicken to 1/4-in. thickness. Top each with 1/4 cup rice mixture; roll up from one end. Wrap two strips of bacon around each roll-up and secure with toothpicks. Place remaining rice mixture in a greased 11x7-in. baking dish; place roll-ups over rice., In a microwave-safe bowl, heat honey, uncovered, on high for 30 seconds; spoon over chicken. bake, uncovered, at 325° for 28-30 minutes or until chicken is no longer pink. Discard toothpicks., In a small saucepan, combine cream and mustard. Cook over medium-low heat until mixture is reduced and begins to thicken, stirring constantly. Serve warm with chicken.

Steps:

• Heat oven to 375°F.
• Melt 1 tablespoon butter in 1-quart saucepan until sizzling; add almonds. Cook over medium heat, stirring occasionally, 1-2 minutes or until nuts are lightly toasted. Stir in all remaining stuffing ingredients. Continue cooking 3-5 minutes or until mixture just comes to a boil. Reduce heat to low. Cover; cook 15-20 minutes or until rice is tender and liquid is absorbed.
• Spray 13x9-inch baking dish with no-stick cooking spray. Season chicken breasts with salt and pepper. Spoon about 1/3 cup rice stuffing onto each chicken breast; roll up chicken over stuffing. Place chicken into prepared pan, seam-side down.
• Combine 1 tablespoon butter and parsley in small bowl; brush over chicken. Bake 25-30 minutes or until chickenreaches at least 165°F and juices run clear when pierced with a fork.
• Melt 1 tablespoon butter in 1-quart saucepan; add all remaining relish ingredients. Cook over medium heat, stirring occasionally, 1-2 minutes or until onion is crisply tender.
• Remove chicken rolls to serving platter; top with relish.