Cranberry, walnut & Bandel Cheese Stuffed Chicken with Spicy Cranberry Glaze | Kitchenstagram
Cranberry, walnut & Bandel Cheese Stuffed Chicken with Spicy Cranberry Glaze makes a stunning yet approachable dish that’s perfect for special occasions or cozy evening meal. The tangy-sweet cranberry pairs beautifully with the bold, earthy flavour of Bandel cheese, creating a rich contrast inside tender chicken. It’s the kind of recipe that instantly feels festive without being fussy. Serve alongside greens like broccolini or even a creamy mac & cheese for a complete meal that balances elegance with comfort, sure to impress family or guest.
Ingredeints needed for Cranberry, walnut & Bandel Cheese Stuffed Chicken with Spicy Cranberry Glaze:
Chicken Breasts: Choose large boneless, skinless chicken breasts. Thighs also work well if they are thick enough to hold the filling securely.
Bandel Cheese: A traditional cheese from Bandel, West Bengal, is a type of soft, unripened cheese that bears a delightful salty flavour and crumbly texture. These cheese is traditionally made from cow’s milk and is prepared by curdling the milk with an acidic agent, often lemon juice or vinegar. Plain Bandel cheese is used in this recipe. As the Bandel cheese is salty I am not adding any salt in the filling.
Cranberries: Dried Cranberries lend a tart-sweet bite to balance the richness of the cheese and chicken.
Cranberry Jam: Cranberry jam is sued to create a glossy glaze. Fresh or frozen cranberries can be swapped in for a slightly more tangy finish.
Walnuts: Walnuts provides a crunch and a nutty layer of flavour that pairs beautifully with both the cheese and cranberries.
Red Chili Sauce: Red chili sauce adds a gentle heat and brightness that makes the dish lively. Store-bought is fine, though homemade sauce will elevate the flavour further.
Rosemary: A small amount of dried rosemary infuses the stuffing with savory, aromatic notes.
Butter: Butter enrich the sauce, giving the dish a velvety depth.
Honey: Honey adds subtle sweetness and complements the cheese filling beautifully.
Balsamic Vinegar: A splash of balsamic vinegar balances sweetness with acidity, tying together all the flavours.
Dijon Mustard: Dijon mustard brings subtle sharpness while thickening the sauce.
Salt & Black Pepper: Essential seasonings to bring everything into harmony.
Mozzarella cheese: Mozzarella, beloved for its creamy texture and subtle flavour, provides that irresistible cheese pull.
Serving suggestions:
Let the chicken rest briefly before serving so the flavours settle beautifully. Plate it warm with spicy cranberry glaze. Pair it with hearty slides like Creamy Mashed Potatoes, fluffy quinoa, Mac & Cheese, Prawn aglio e olio, Spinach Mushroom Spaghetti or a rich Chicken Penne Alla Vodka for a memorable meal.
Storage Tips:
Leftovers keeps well when stored properly. Place cooled chicken in an airtight container and refrigerate for up to 4 days. To reheat, warm gently in the oven, covered with foil to prevent drying, with a splash of water for added moisture. Alternatively, you can use the microwave for a quicker option, but make sure chicken is heated through until hot and juicy before serving again.
Ingredients:
For Stuffed Chicken:
4 nos. Chicken breasts, boneless & skinless
4 discs Plain Bandel Cheese
1/2 cup Dried Cranberries
1/4 cup Walnut, chopped
1 tsp Dried Rosemary
1 tsp Black pepper powder
1 cup Mozzarella Cheese, grated
For Spicy Cranberry Glaze:
1 tbsp Butter
1 tbsp Red Chili Sauce
1 tbsp Honey
1 tbsp Balsamic Vinegar
1/4 cup Cranberry Jam
1 tsp Dijon Mustard
For Garnish:
Dried Cranberries
Walnuts
Preparation:
For Spicy Cranberry Glaze:
- Step 1: In a pan melt butter, then add red chili sauce and sautée for few minutes.
- Step 2: Add honey and balsamic vinegar and sautée for 4-5 minutes.
- Step 3: Then add cranberry jam and water as required, simmer for 4-5 minutes.
- Step 4: Add dijon mustard and simmer on low heat until reduced and slightly thickened. Keep aside the prepare glaze.
For Chicken:
- Step 5: In a bowl combine crumbled Bandel cheese, add dried cranberry, chopped walnuts, dried rosemary and black pepper powder. Do not add salt as the Bandel cheese is salty. Set aside.
- Step 6: Slice the chicken breasts horizontally to form flat fillets without cutting all the way through.
- Step 7: For a tidy process, lay the chicken breast between a plastic sheet – an optional but neat step. Then pound the chicken breasts using a rolling pin or a meat pounder until they are between 1/8 and 1/4-inch thick.
- Step 8: Transfer the chicken to a cutting board. Then add a layer of grated mozzarella in the either end of the chicken fillet. Then spoon some of the stuffing over the mozzarella.
- Step 9: Then roll the chicken fillet over the filling to hold it together jelly roll style. Repeat with the remaining chicken breasts.
- Step 10: Place the prepared chicken breasts in a baking tray, seamed-side down and brush with some butter.
- Step 11: Preheat the oven @180ºC. Bake for 10 minutes.
- Step 12: Then remove from the oven and brush with some cranberry glaze and to with mozzarella cheese.
- Step 13: Again bake for 15-20 minutes. Let rest for 10 minutes before serving.
- Step 14: Transfer the chicken rolls in a serving plate and serve with some spicy cranberry glaze. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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