Monday, September 13, 2010

Goat Cheese Stuffed Chicken with Cranberry Compote

I am personally a big fan of cranberries and often get annoyed that they're treated as a one-holiday food. The other day I was particularly in the mood for them, and thought they'd be good on chicken.

I stuffed my chicken with goat cheese for some added flavor and depth, then topped the whole thing with a quick and easy cranberry compote that I make every Thanksgiving.

The result was a deliciously moist and flavorful chicken that paired so nicely with the cranberry compote. I served it with white rice which worked wonderfully. This is a perfect dish for fall especially!

Cranberry Compote adapted from Emeril Lagasse

2 boneless, skinless chicken breasts pounded thin
Aprox. 2-4 tbsp goat cheese
1/2 cup frozen or fresh cranberries
1/2 cup water
1/2 tsp. cinnamon
1/2 tsp. good vanilla extract
2+ tsp. honey
1 tbsp. cornstarch
3 tbsp. milk
aprox. 1/2 tsp. lemon zest


Preheat oven to 350 degrees and grease a baking dish with non stick spray. On the bottom of both chicken breasts, spread a liberal amount of goat cheese and "roll" chicken up and secure with toothpicks. Place in baking dish and cover with foil. Bake for 1 hour, removing foil after 45 minutes.

While the chicken is cooking, make the cranberry compote. In a medium saucepan, add cranberries, water, cinnamon, vanilla, zest and honey. Stir to combine. On medium heat, bring to a gentle boil and continue to cook until the cranberries have "popped" and the mixture thickens. Meanwhile in a small bowl, whisk together milk and cornstarch and add it to thickened cranberry mixture. Taste everything and make sure it's sweetened to your liking (if not, add more honey).

Pour on top of cooked chicken and serve hot.

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