Cranberry and Cheese Stuffed Chicken

Cranberry and Cheese Stuffed Chicken

with Sweet Potato-Chive Mash and Spring Salad

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At HelloFresh we've created holiday-inspired meals for every night of the week. This cheese and cranberry stuffed chicken is just that! Unwrap a dinner full of delicious.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyMedium

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

680 g

Chicken Breasts

28 g

Dried Cranberries

680 g

Sweet Potato, cubes


7 g


½ cup

Mozzarella Cheese, shredded


113 g

Spring Mix

2 tbsp

White Wine Vinegar


113 g

Grape Tomatoes

28 g

Salad Topping Mix


Not included in your delivery

3 tbsp

Unsalted Butter*


1 tsp


4 tbsp


½ tsp

Salt and Pepper*

1 tsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories630 kcal
Fat30 g
Saturated Fat9 g
Carbohydrate46 g
Sugar15 g
Dietary Fiber7 g
Protein44 g
Cholesterol150 mg
Sodium520 mg
Instructionsarrow up iconarrow up icon
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Before starting, preheat the oven to 425°F and wash and dry all produce. Combine the sweet potatoes, 1 tsp salt and enough water to cover (approximately 1-2 inches) in a large pot. Cover and bring to a boil over high heat. Reduce heat to medium and simmer, uncovered, until sweet potatoes are fork-tender, 10-12 min.


While the sweet potatoes cook, mix together cranberries and mozzarella in a small bowl. Pat chicken dry with paper towels. Carefully slice into centre of each breast - parallel to cutting board - leaving 1-inch intact on the other end. Open up each breast like a book and season with salt and pepper. Divide cheese filling between each breast, then fold closed. Season the outside of the chicken with salt and pepper.


Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil, then chicken. Sear, until golden-brown, 2-3 min per side. Remove pan from heat. Transfer chicken to a foil-lined baking sheet. Bake, in middle of oven, until chicken is cooked through, 10-12 min.**


While the chicken roasts, halve tomatoes. Whisk together vinegar, 3 tbsp oil and 1 tsp sugar in a large bowl. Add tomatoes and toss together. Season with salt and pepper. Set aside.


When sweet potatoes are tender, drain and return to same pot. Using a masher, mash in 3 tbsp butter until smooth. Season with salt and pepper. Stir in half the chives.


Add the spring mix and salad topper to the dressing. Toss together. Divide the sweet potato mash, chicken and salad between plates. Drizzle over any juices left on the baking sheet over the chicken, then sprinkle over remaining chives.