Prep: 25 Minutes, Bake: 25 minutes, Serves: 4

FOR STUFFING:
1 tablespoon LAND O LAKES’ Butter
2 tablespoons slivered almonds
2/3 cup chicken broth
1/3 cup uncooked long grain rice
3 tablespoons sweetened dried cranberries
1/2 teaspoon ground sage

FOR CHICKEN:
4 (6 ounces each) boneless skinless chicken breasts, flattened ‘/4-inch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon LAND O LAKES: Butter, melted
1 tablespoon honey
1 tablespoon chopped fresh parsley
2 tablespoons plain dried bread crumbs

FOR RELISH:
1 tablespoon LAND O LAKES Butter
1/3 cup sweetened dried cranberries
1 small (3/4 cup) tart green apple, cored, chopped
2 tablespoons sliced green onions
1 tablespoon honey

Method:
1. Heat oven to 375°F. Melt 1 tablespoon butter in 1-quart saucepan until sizzling; add almonds. Cook over medium heat, stirring occasionally, until nuts are lightly toasted (1 to 2 minutes). Stir in all remaining stuffing ingredients. Continue cooking until mixture just comes to a boil (3 to 5 minutes). Reduce heat to low. Cover; cook until rice is tender and liquid is absorbed (15 to 20 minutes).

2. Spray 13x9-inch baking dish with no-stick cooking spray. Season chicken breasts with salt and pepper. Spoon about 1/3 cup rice stuffing onto each chicken breast; roll-up chicken over stuffing. Place chicken into prepared pan, seam-side down.

3. Combine 1 tablespoon butter, honey and parsley ¡n small bowl; brush over chicken. Sprinkle chicken evenly with bread crumbs. Bake for 25 to 30 minutes or until chicken reaches at least 165°F. and juice runs clear when pierced with a fork.

4. Meanwhile, melt 1 tablespoon butter in 1-quart saucepan; add all remaining relish ingredients. Cook over medium heat, stirring occasionally, until onion is crisply tender (1 to 2 minutes).

5. To serve, top chicken rolls with relish.

Notes and Tips:
Make it Ahead Prepare stuffed chicken breasts as directed but do not brush with butter mixture or bake. Wrap each stuffed chicken breast with plastic food wrap. Place into resealable plastic freezer bag or container; freeze up to 3 months. Thaw chicken in refrigerator at least 24 hours. Unwrap chicken, place into greased 13x9-inch baking dish. Brush with butter mixture, sprinkle with bread crumbs and bake as directed. Prepare relish while chicken is baking.

Cranberry Stuffed Chicken Recipe