Balsamic Chicken, Sweet Onion, and Stuffing Muffins

This healthy spin on a traditional holiday favorite will have the family wanting to celebrate all year. Not only that, but it's a creative way to use your leftovers in a new way that is exciting for the whole family. Start a healthy tradition this holiday season. Recipe created by Christine Pittman in partnership with Healthy Family Project.

Ingredients

1 Tbsp olive oil
½ sweet onion, chopped
½ red bell pepper, chopped
2 celery ribs, finely chopped
3 pears, chopped
1 tsp lemon juice
½ tsp salt
½ tsp poultry seasoning
1 large egg
¼ cup unsalted chicken stock
4 slices multi-grain bread, cubed
6 (3 oz) chicken breasts
3 Tbsp balsamic dressing
½ cup pomegranate juice
½ cup sugar
1 bag (12 oz) fresh cranberries
¼ pineapple, chopped

Instructions

Preheat oven to 400ºF (200°C).
Lightly spray twelve medium non-stick muffin pan cups with cooking spray.
Heat oil in large skillet over medium-low heat; add onions, peppers and celery, and cook, stirring occasionally, 2 to 3 minutes, or until softened. Stir in pears, lemon juice, salt and poultry seasoning, and cook for 1 minute. Add bread and remove from heat.
Combine egg and chicken stock in bowl. Pour over bread mixture and stir.
Gently press stuffing into muffin pan. Bake for 30 minutes. Remove from heat and let stand 5 minutes. Run plastic knife gently around edge of each muffin before removing.
While stuffing bakes, arrange chicken on 13x9-inch parchment-lined baking sheet. Poke breasts on both sides 6 to 7 times with fork and brush both sides with vinaigrette. Bake for 25 minutes, or until internal temperature is 165ºF (73.8°C).
Combine juice and ½ cup water in medium saucepan over medium heat; add sugar and stir to dissolve. Add cranberries and cook, stirring continuously for 10 minutes, or until cranberries pop. Add pineapple and remove from heat.
Top chicken with cranberry sauce.

If you like this recipe, try our Balsamic Chicken with Sweet Onions & Thyme!