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Chicken supreme stuffed with cranberries, almonds and havarti |
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Chicken supreme is a boneless breast of chicken with the wing tip attached, and is often served at more formal dinners. If your butcher doesn't carry it, just use a 6-ounce boneless breast with the skin on. The skin adds flavor while cooking, but remove it before eating to save on calories. Use any variety of dried fruits, nuts or cheese in this delicious stuffing.
CHICKEN
- 4 chicken supreme (with skin on)
- STUFFING
- 1/2 cup dried cranberries
- 1/4 cup toasted almonds
- 1/2 tsp cinnamon
- 2 tsp olive oil
- 1/2 cup shredded havarti
SAUCE
- 1/4 cup maple syrup
- 1/4 cup thawed orange juice concentrate
- 1 Tbsp honey
- 1 Tbsp low-sodium soy sauce
- 2 tsp sesame oil
- 1 1/2 tsp Dijon mustard
- 1 tsp finely chopped garlic
- 1 1/2 tsp cornstarch
GARNISH
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- Preheat the oven to 400°F. Line a rimmed baking sheet with foil and lightly coat with cooking spray.
- Make a horizontal slit in each piece of chicken to form a pocket for the stuffing, making sure not to cut all the way through.
- To make the stuffing, finely chop the dried cranberries and almonds and place in a bowl. Add the cinnamon, olive oil and havarti. You can also use a small food processor. Stuff into the pockets of the chicken and secure with a toothpick.
- Lightly coat a large, nonstick skillet with cooking spray and set over medium-high heat. Sauté the supremes for about 2 minutes per side or until just browned. Place on the prepared baking sheet and bake for 25 to 30 minutes or until no longer pink inside (until the internal temperature reaches 165°F).
- Meanwhile, prepare the sauce by whisking together the maple syrup, orange juice concentrate, honey, soy sauce, sesame oil, Dijon, garlic and cornstarch in a small saucepan. Bring to a boil, reduce the heat and simmer for 1 minute or just until slightly thickened. Pour over the cooked chicken and garnish with chopped parsley. Serve immediately.
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Nutritional Analysis per Serving
| Calories |
524 |
| Protein |
35 g |
| Fat |
23 g |
| Saturated Fat |
7 g |
| Carbohydrates |
46 g |
| Cholesterol |
96 mg |
| Sodium |
314 mg |
| Fiber |
5.8 g |
Prep Time: 15 minutes
Cook Time: 30 minutes
Make Ahead:Prepare the Supremes and sauce early in the day and refrigerate. Sauté and bake just before serving.
Serves 4
Nutrition Watch:Cinnamon may help those with diabetes control their blood-sugar levels.
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