Easy and delicious, this versatile and flavorful recipe will make any meal special. This recipe also works great with chicken or turkey.
Chef’s Notes:
Make with boneless skinless chicken breast: Cut 6 chicken breasts widthwise so they open like a book, and top one side of each with the dip, breadcrumbs, 1/3 sage mixture, dried cranberries, and sliced jalapeño. Fold closed, secure with a toothpick. Sprinkle all sides with remaining sage mixture. Oil a large rimmed baking sheet, arrange chicken on top, and bake at 450°F until cooked through, 25 to 30 minutes.
Make with Turkey: Start with a boneless turkey breast (2-1/4 to 2-3/4 pounds): Remove any netting, cut turkey widthwise so it opens like a book. Top one side with the dip, breadcrumbs, 1/3 sage mixture, dried cranberries, and sliced jalapeño. Fold closed, tie with kitchen twine at 1- to 2-inch intervals. Sprinkle all sides with remaining sage mixture. Oil a rimmed baking sheet, arrange turkey on top. Bake at 400°F, basting with any pan juices every 20 or 30 minutes, covering loosely with foil if the turkey gets too brown, until an internal thermometer reads 170°F, 50 to 60 minutes.
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