Serves 4

Goat Cheese–Stuffed Chicken Breasts With Cranberry Salsa

  • Prep Time 20 Minutes
  • Cooking Time
  • Method Direct Heat
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Ingredients

  • Salsa
  • 1 Can Cranberry Sauce
  • ⅓ Cup Finely Chopped Fresh Cilantro Leaves
  • ¼ Cup Minced Red Onion
  • 1½ Teaspoon Finely Grated Orange Zest
  • 1 Teaspoon Balsamic Vinegar
  • Kosher Salt
  • ¼ Cup Crumbled Goat Cheese
  • 4 Boneless Chicken Breast Halves (With Or Without Skin)
  • Extra-Virgin Olive Oil
  • ½ Teaspoon Freshly Ground Black Pepper
  • 1 Teaspoon Finely Chopped Fresh Thyme Leaves

Nutrition

Instructions

  1. Combine The Salsa Ingredients, Including ½ Teaspoon Salt, And Mix Well. Reserve 4 Tablespoons Of The Salsa To Use As A Stuffing For The Chicken Breasts. (The Salsa Is Best If Made A Few Hours Before Serving. Keep It Covered And Refrigerated. Remove The Cranberry Salsa And Goat Cheese From The Refrigerator About 20 Minutes Before Stuffing The Chicken.)
  2. Prepare The Grill For Direct Cooking Over Medium Heat (177° To 232°C)
  3. Place The Chicken Breasts On A Work Surface And Cut A Large Pocket In The Thickest Part Of Each Breast. Push 1 Tablespoon Of The Goat Cheese Inside The Pocket, And Then Spread 1 Tablespoon Of The Reserved Cranberry Salsa On Top Of The Cheese. Press The Sides Closed. Brush Both Sides Of The Breasts With The Oil And Season Evenly With ½ Teaspoon Salt, The Pepper, And Thyme.
  4. Grill The Chicken, Skin (Smooth) Side Down First, Over Direct Medium Heat, With The Lid Closed, Until An Instant-Read Thermometer Inserted Into The Thickest Part Of The Chicken Registers 74°C, 8 To 12 Minutes, Carefully Turning Once. Remove From The Grill And Let Rest For 3 To 5 Minutes. Serve Warm With The Remaining Cranberry Salsa.

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