Print Recipe
Stuffed Chicken Breast with Spiced Cranberries and Barley
Course Main Dish
Servings
Ingredients
Barley Filling
  • 1 Cup PEARL BARLEY uncooked
  • 1/2 Cup sliced fresh mushrooms
  • 1/4 Cup diced onion
  • 1/2 Cup diced celery
  • 3/4 Cup chopped dried cranberries
  • 1 Teaspoon grated orange peel
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon cinnamon
  • 2 1/2 Cups low sodium chicken broth
  • 1/4 Cup toasted almonds
  • 6 boneless skinless chicken breasts, 4 to 5 oz. each
Breading Mixture
  • 2 Cups bread crumbs
  • 1/2 Cup Parmesan cheese
  • 1/4 Cup olive oil
  • parsley and garlic to taste
Course Main Dish
Servings
Ingredients
Barley Filling
  • 1 Cup PEARL BARLEY uncooked
  • 1/2 Cup sliced fresh mushrooms
  • 1/4 Cup diced onion
  • 1/2 Cup diced celery
  • 3/4 Cup chopped dried cranberries
  • 1 Teaspoon grated orange peel
  • 1/2 Teaspoon salt
  • 1/8 Teaspoon cinnamon
  • 2 1/2 Cups low sodium chicken broth
  • 1/4 Cup toasted almonds
  • 6 boneless skinless chicken breasts, 4 to 5 oz. each
Breading Mixture
  • 2 Cups bread crumbs
  • 1/2 Cup Parmesan cheese
  • 1/4 Cup olive oil
  • parsley and garlic to taste
Instructions
  1. In a sauce pan, combine all the filling ingredients from barley to cinnamon.
  2. Add chicken broth, bring to a boil, then simmer until barley is tender and all liquid is absorbed (cooking time will vary from 20 to 40 minutes depending on the type of pearl barley).
  3. Stir in almonds when cooled.
  4. Heat oven to 300º F.
  5. With knife, split chicken breast, and coat with breading.
  6. Stuff with ¼ cup of barley mixture.
  7. Bake at 300º F oven for 25 to 30 minutes.