Provided by Sunny Anderson
Categories main-dish
Time 2h20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a 'lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.
- Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.
- Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.
- Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.
- Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.
- Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.
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Gift Mohlabe
[email protected]The chicken was a bit dry, but the cranberry glaze was delicious. I would try this recipe again, but I would cook the chicken for less time.
Sassy Cones
[email protected]This recipe was a bit too sweet for my taste, but my family loved it.
Yadav Ranjit
[email protected]Will definitely make again!
Sophia Hoyle
[email protected]Easy recipe, great taste!
Jani Shani
[email protected]I made this recipe for a potluck and it was a big hit! Everyone loved the combination of flavors. The chicken was moist and tender, and the cranberry glaze was tangy and sweet.
Iqbal Hossein
[email protected]This recipe is a keeper! The chicken was juicy and flavorful, and the cranberry glaze was the perfect finishing touch. I will definitely be making this again for company.
David Frakes
[email protected]The chicken was a bit dry, but the cranberry glaze was delicious. I would try this recipe again, but I would marinate the chicken overnight to make it more moist.
Zain Hanjra
[email protected]This dish was easy to make and very tasty. The chicken was moist and the cranberry glaze was a perfect complement. I will definitely be making this again.
Sanu Gurung
[email protected]I followed the recipe exactly and the chicken turned out perfectly. It was moist and tender, and the cranberry glaze was delicious. My husband and I both loved it!
Gary Rogers
[email protected]This recipe was a hit with my family! The chicken was juicy and flavorful, and the cranberry glaze added a nice tartness. I will definitely be making this again.