Stuffed Chicken Breast with Spiced Cranberries and Barley
sliced fresh mushrooms
chopped dried cranberries
grated orange peel
low sodium chicken broth
boneless skinless chicken breasts, 4 to 5 oz. each
parsley and garlic to taste
In a sauce pan, combine all the filling ingredients from barley to cinnamon.
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).
Stir in almonds when cooled.
Heat oven to 300º F.
With knife, split chicken breast, and coat with breading.
Stuff with ¼ cup of barley mixture.
Bake at 300º F oven for 25 to 30 minutes.