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

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

Cranberry Balsamic Chicken & Stuffing Muffins

Christine Pittman
This healthy spin on a traditional holiday favorite will have the family wanting to celebrate all year. Start a healthy tradition this holiday season.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Entree & Main Dishes
Servings 6 servings
Calories 589 kcal

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
 

  • Preheat oven to 400ºF.
  • Lightly spray twelve medium non-stick muffin pan cups with cooking spray.
  • 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.
  • Combine egg and chicken stock in bowl. Pour over bread mixture and stir.
  • 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.
  • While stuffing bakes, arrange chicken on 13×9-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.
  • 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.
  • Top chicken with cranberry sauce.

Nutrition

Calories: 589kcalCarbohydrates: 89gProtein: 20gFat: 15gCholesterol: 31mgSodium: 769mgFiber: 8g
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