Cranberry and ricotta stuffed chicken breasts

(35 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

stuffed chicken, chicken, cranberry
stuffed chicken, chicken, cranberry
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

Transform an ordinary chicken breast with this delicious mix of cranberries and ricotta stuffing - it would make a great dinner party dish with roasties on the side


  • 175g/6oz ricotta cheese
  • 1 tbsp fresh chopped thyme leaves
  • 2 garlic cloves, crushed
  • 125g/4oz luxury fruit and nut selection, roughly chopped
  • 3 tbsp cranberry sauce
  • 4 chicken breasts
  • 16 rashers un-smoked streaky bacon
  • 2 tbsp runny honey

Toss chunks of red, orange and yellow peppers with olive oil, salt and pepper and asparagus spears and roast alongside the chicken for a delicious addition to the meat.


  1. Mix together the ricotta cheese, thyme, garlic, fruit and nut selection and cranberry sauce and season with salt and freshly ground black pepper.
  2. Place a chicken breast on one half of a piece of cling film, fold over the cling film to cover the meat and bash with a rolling pin to flatten. Repeat with the remaining chicken breasts. Preheat the oven to 200*C/fan oven 180*C/Gas mark 6.
  3. Lay four rashers of streaky bacon side by side on a piece of cling film and cover with the chicken breast. Place a spoonful of filling into the centre. Fold in the two edges and then roll up to enclose the filling. Wrap tightly in foil and place on a baking sheet. Repeat with the remaining bacon, chicken and filling to give four parcels. Cook for 25 minutes.
  4. Remove the chicken from the foil and place back on the baking sheet, drizzle with honey and return to the oven for 10 minutes until browned. Serve sliced with roasted vegetables.

Your rating

Average rating

  • 4
(35 ratings)

Your comments

comments powered by Disqus

FREE Newsletter