Stuffed Chicken Breast with Spiced Cranberries and Barley
Barley Filling
  • 1Cup PEARL BARLEYuncooked
  • 1/2Cup sliced fresh mushrooms
  • 1/4Cup diced onion
  • 1/2Cup diced celery
  • 3/4Cup chopped dried cranberries
  • 1Teaspoon grated orange peel
  • 1/2Teaspoon salt
  • 1/8Teaspoon cinnamon
  • 2 1/2Cups low sodium chicken broth
  • 1/4Cup toasted almonds
  • 6 boneless skinless chicken breasts, 4 to 5 oz. each
Breading Mixture
  • 2Cups bread crumbs
  • 1/2Cup Parmesan cheese
  • 1/4Cup olive oil
  • parsley and garlic to taste
  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.