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