1 Picture
Ingredients
- 2 large Chicken Breasts
- 2 medium Oranges
- 2 can(s) Whole Cranberry Sauce ( 14 oz )
- 1/4 cup(s) Walnuts ( chopped fine )
- 1 box Refrigerated Pie Crust ( 2 crusts)
- 3 tablespoon(s) Unsalted Butter
- 1 large Celery Stalk ( chopped Fine )
- 2 oz(s) low Fat Mozzarella Cheese ( Finely shredded )
- 1 large egg
- 1/4 teaspoon (s) Ground Nutmeg
- 1/2 teaspoon (s) Ground Cinnamon
- 1/4 teaspoon (s) Ground Allspice
- 1/4 teaspoon (s) cayenne pepper
- juice of the 2 oranges
- zest of the 2 oranges
Details
Preparation time 30mins
Cooking time 90mins
Adapted from applessweetsnmore.weebly.com
Preparation
Step 1
Tools Needed :
Sharp knife, 14 by 16 Air Bake (or 2 - 15 by 1 1 ) cookie sheets, egg wash brush, cutting board. 3 small cups or bowls, medium size sauce pan ( 4 QT ), set of measuring spoons ( 1/4 - 1/8- 1/2 teaspoons ), 1/4 Cup - 1/8 cup, oven mitts , zester ,fork , can opener , medium size spoon scale, thermometer.
1 . First make sure that the egg is put into a small bowl or cup beat thoroughly and set aside to get room temperature. The pie crusts are to be set aside to get room temperature, Help full hint, Put chicken breasts in freezer for 15 to 20 minutes.then remove and using a clean cutting board butterfly each breast without cutting all the way through, set aside and Let get room temperature.
2. While the items in the first step are getting room temperature gather all the other ingredients on the recipe. Take the 2 cans of Cranberry Sauce open them and place in a medium size sauce pan ( 4 qt ), remove 4 ounces of the whole Cranberries with excess sauce, put in a small bowl or cup and reserve for later. Zest the 2 Oranges set aside , Juice of the 2 Oranges and also set aside. Wash the large stalk of Celery place on a clean cutting board and chop into small pieces. Place the pan of cranberry sauce on the stove over medium heat then add 2 tablespoons of the unsalted butter and the juice and the zest of the 2 oranges stir Occasionally.
3. Using 1 teaspoon of the unsalted butter grease a 14 by 16 Air Bake (or 2 - 15 by 1 1 ) cookie sheets and place the 2 pie crusts on them and then center the 2 butterflied chicken breasts onto each pie crusts leaving about 1/2 to 3/4 inch of space from the edge of the pie crusts. On one side of each chicken breast evenly distribute 2 ounces of the whole cranberries, Then over entire inside of both chicken breasts evenly distribute 1/8 teaspoon of ground nutmeg to each breast , 1/4 teaspoon ground cinnamon to each breast, and 1/8 teaspoon of ground allspice to each breast. Take the finely chopped celery and evenly distribute 1/2 of it over the cranberries on each chicken breast, also evenly distribute the shredded Low Fat Mozzarella cheese ( 1 oz over each breast ) then evenly distribute the 1/8 teaspoon of cayenne pepper over each chicken breasts.
4. Now pull the sides of the chicken breasts that have only spices on them over the sides that have the cranberries and the other ingredients, this will close the chicken breasts. Apply the egg wash that was set aside to one inside edge of the pie crusts to help seal the crusts, Then pull the empty sides of the 2 Refrigerated Pie Crusts over the chicken breasts and adjust edges to Make them even all around, (This will look similar to a Calzone ), crimp the edges of the crust with a fork or by folding by hand to make sure to get a good seal .
5. Then brush the egg wash over the 2 stuffed pie crusts evenly on the edges and tops. Place the pie crusts into a preheated oven al 350 degrees for 45 minutes, then adjust the temperature to 400 degrees for approximately 15 minutes or until they are golden brown. Remove from oven cut in half and pour sauce over each section .
Picture is before Baked
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