Cheddar Cranberry Stuffing Topped Turkey Breast

I substituted chicken breast for the turkey in this recipe as I couldn't find any Turkey breast….it still turned out great.

3 tbsp salted butter
1 each small onion and celery stalk
2 tsp dried sage leaves
1 tsp dried thyme leaves
1/2 cup dried cranberries
2 eggs
1/2 cup sodium reduced chicken broth
4 cups cubed, crusty Italian bread
1 1/2 cups shredded cheddar cheese, divided
1/2 tsp each salt and pepper
1 tbsp Dijon Mustard

1. Melt butter in a skillet set over medium heat.  Add onion, celery, sage and thyme, saute for 4 to 5 minutes or until fragrant and tender.  Stir in dried cranberries, then let cool to room temperature.
2. Meanwhile preheat oven to 350F.  Toast bread cubes on a rimmed baking sheet for 8 minutes.  Cool to room temperature.  Whisk eggs with broth.  Stir bread, 1 cup cheese and the egg mixutre into vegetables until combined.
3. Place turkey breasts on a rack on a rimmed baking sheet.  SEason all over with salt and pepper.  Brush mustard evenly over turkey.  Tuck tenderloin portions underneath to create a uniform thickness.
4. Lightly press stuffing mixture over turkey, making an even crust.  Cover loosley with greased foil.  Roast for 80 minutes.  Uncover and roast for 15 minutes or until stuffing is browned and turkey breasts register 160F on a meat thermometer.  Sprinkle with remaining cheese.  Tent loosely with foil; let turkey rest for 10 minutes before slicing.