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Chicken Breast with Flax Stuffing

Welcome to the Carrington Kitchen!
Browse through recipes from Breakfasts to Dinner and every dish in between, using all of our delicious natural foods. Let us know how they come out @carringtonfarms

shutterstock_chicken with flax stuffing

Chicken Breast with Flax Stuffing



  • 1. Heat oil in fry pan over medium-low heat.
  • 2. Add onion and red pepper. Sauté 1 minute.
  • 3. Add cranberries. Cook 2 minutes.
  • 4. Remove mixture from heat, let cool a few minutes.
  • 5. In a bowl, combine bread, egg, wine, milled flaxseed, parsley, onion-red pepper mixture.
  • 6. Season with salt and pepper. Mix well.
  • 7. Between two sheets of wax paper flatten chicken breast to ¼ inch (6 mm) thickness.
  • 8. Spread ½ cup (125 mL) stuffing mixture on breast. Roll up. Repeat with other breast.
  • 9. Preheat oven to 350º F (180º C).
  • 10. Place chicken rolls on a baking sheet that has been sprayed with coconut oil cooking spray.
  • 11. Lightly brush the top of the chicken rolls with liquid coconut oil. Sprinkle with salt, pepper and paprika.
  • 12. Bake 40 to 45 minutes. Rolls should feel firm and bounce back when gently pressed on top with fingertip.

*Apple juice or chicken broth can be substituted for white wine.
Yield: 2 servings
Serving Size: 1 chicken breast