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Pecan Cranberry Stuffed Chicken

This recipe is a dinner party crowd pleaser, and is made with Hope Blooms Cranberry Pepper Chive dressing.

Hope BloomsRecipesPecan Cranberry Stuffed Chicken

Whether you’re looking for a turkey dinner alternative or just a nice Sunday dinner this stuffed chicken looks as good as it tastes. Made with our popular Cranberry Pepper Chive dressing, this recipe is a dinner party crowd pleaser and can be done ahead, which makes it even better. It also pairs great with our holiday salad!

Cook Time:


  • 6 ea Chicken breasts, boneless and skinless (thighs also work great)
  • 12 cup
  • 6 tbsp PC Cranberry goats cheese
  • 1 cup Pecans
  • 1 tbsp Rosemary, minced
  • Sea salt and fresh pepper


  1. Preheat the oven to 400°F and line a baking sheet with parchment paper. You may also wish to cook the chicken on a rack for a crispier finish.
  2. Place the chicken on plastic wrap and cover with a second layer. Gently pound the chicken to about ¼ of an inch.
  3. Brush the inside with the Cranberry Pepper Chive dressing and season with salt and pepper.
  4. Place a tbsp. of cheese in each and roll up.
  5. Mix the pecans and rosemary together in a shallow bowl.
  6. Brush the outside of the chicken roll with the dressing and coat in the pecan mixture.
  7. Place on the baking sheet, seam side down. Roast for about 30 minutes or until cooked through. (180°F)
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