If you’re looking for a perfect single serve Thanksgiving recipe (or an easy recipe to double for two), then this recipe is it. It’s also a great way to use up some leftover cranberry chutney after the big day as well.
1 boneless chicken (or turkey) cutlet
2 tablespoons extra virgin olive oil, divided
1 tablespoon onion, finely minced
Salt, to taste
Freshly ground black pepper
1 small clove garlic, finely minced
2 tablespoons leftover cranberry chutney
1 small piece of white bread, diced
1/4-1/2 cup low-sodium chicken stock, divided
1. Place chicken between 2 sheets of parchment paper. Using a mallet, or rolling pin, gently pound it out until about 1/4-inch thick. Transfer chicken to a plate and set aside.
2. Preheat oven to 350°F.
3. In a sauté pan, heat 1 tablespoon olive oil over medium heat. Cook onions until softened, about 5 minutes. Add garlic and cook for another 1-2 minutes. Season with salt and pepper. Set aside to cool.
4. Meanwhile, in a small mixing bowl, combine cranberry chutney, bread and cooled onion mixture and stir to combine. Add about 2 tablespoons of stock to moisten, until it holds together (add more stock if necessary). Place stuffing vertically down center of chicken, and carefully roll chicken over, enclosing stuffing as you go (end with seam side up). Using 2-3 toothpicks, enclose stuffing inside of chicken, folding chicken onto itself.
5. Heat remaining 1 tablespoon olive oil in same sauté pan over medium heat. Add chicken, seam side down and cook unit browned, about 5 minutes. Continue to cook until all sides are browned, another 5-10 minutes. Add 1/4 cup stock and scrap bits off bottom of pan. Transfer pan to oven and cook until chicken is cooked through, about 15-20 minutes.
6. Carefully remove pan from oven and transfer chicken to a serving plate. Place pan back on stove. Add 1/4 cup stock to pan and bring to a boil. Reduce heat to medium and cook until sauce is thickened. Spoon over chicken and serve.