Serves 4
Goat Cheese–Stuffed Chicken Breasts With Cranberry Salsa
- Prep Time 20 Minutes
- Cooking Time
- Method Direct Heat
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
Instructions
- 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.)
- Prepare The Grill For Direct Cooking Over Medium Heat (177° To 232°C)
- 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.
- 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.
- Preparation Time: 20 Minutes
- Braai Time: 20-25 Minutes
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 177°C-232°C
- Core Temperature: 74°C
- Equipment: Instant-Read Thermometer, Precision Grill Tongs
What Do You Need? Recommened Tools
Instant-Read Thermometer
R299.00
Precision Grill Tongs
R549.00
