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Leftover time! If you’re like me, after Thanksgiving you always have lots of leftovers. The turkey seems to go first, with veggies and stuffing left. And of course cranberry sauce. This recipe is something that my mother came up with quite a few years ago and I sort of built upon. You can do it just as well with new stuffing, but I always seem to be left with oodles of stuffing. Mix it with a bit of cranberry sauce (the stuff with actual cranberries works better than the jelly, I find) and you have a wonderful crust for a chicken breast. It’s also a recipe that can be upsized really easily, I just usually happen to be cooking for two.
Ingrediants
2 cups stuffing
1/4 cup cranberry sauce
1 tbsp hoisin sauce
2 chicken breast
salt and pepper to taste
Directions
1. Preheat oven to 425 degrees. Lay your chicken on a baking sheet and season with salt and pepper.
2. Combine cranberry sauce, hoisin, and stuffing until it forms a moist paste.
3. Cover the chicken with the stuffing mixture.
4. Bake for 25-30 mins or until a meat thermometer reads about 170 degrees.
I served it with celeriac, peas, and carrots. It got great reviews from the peanut gallery!
So delicious! :)