Vermont Castings

Yam and Cashew Stuffed Chicken

Boneless chicken breast with a savory cashew and yam stuffing, finished with a tart cranberry glaze. A big hit every time I make it. Very simple to do and your friends will think you are a culinary genius.

Prep Time
0 to 15 minutes
Easy to do
Cook Time
0 to 15 minutes



    1. Roast yam for 30 minutes, or until tender. Set aside and let cool.
    2. Meanwhile, add cranberry juice, red wine and balsamic vinegar to a medium sauce pan and bring to a boil. Reduce by half.
    3. Mash yams and cashews in a bowl, add chopped garlic, olive oil salt and pepper and mix well.
    4. Place chicken on cutting board, starting with thickest point of the breast, cut a 1-1/2" wide by 3" "pocket" into the chicken (be careful not to cut through bottom or sides of breast).
    5. Stuff as much mixture into chicken as possible. Put on very hot grill 4-5 min a side, or until stuffing reads 170F
    6. Add honey and corn stash (mix with 1/2 oz of water), remove from heat. This should have a syrupy consistency.
    7. Pour glaze over chicken right before plating. Serve with any grilled veggies and roast potatoes.


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