Cranberry Chicken Focaccia Recipe

Cranberry Chicken Focaccia RecipePhoto by: Taste of Home Cranberry Chicken Focaccia Recipe Rating 0

“This recipe takes chicken to new heights. Combining some of our favorite ingredients, it’s a real hit with everyone I serve it to. Try it; you’ll love it!” Charlene Chambers - Ormond Beach, FL

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Cranberry Chicken Focaccia Recipe
  • Prep: 25 min. Bake: 40 min. + cooling
  • Yield: 6 Servings
25 40 65

Ingredients

  • 1-3/4 pounds bone-in chicken breast halves
  • 6 fresh thyme sprigs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fresh or frozen cranberries, thawed
  • 1/2 cup orange segments
  • 2 tablespoons sugar
  • 1 loaf (12 ounces) focaccia bread
  • 1/3 cup crumbled goat cheese
  • 1/4 cup chopped pecans, toasted
  • 3 large lettuce leaves

Directions

  • With fingers, carefully loosen skin from the chicken breast to form a pocket. Place thyme sprigs under the skin and sprinkle with salt and pepper. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until a meat thermometer reads 170°.
  • Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and slice chicken. Place the cranberries, orange segments and sugar in a small food processor; cover and process until blended.
  • Cut focaccia in half horizontally. Layer with cheese, lettuce, cranberry mixture, chicken and pecans; replace top. Cut into six wedges. Yield: 6 servings.

Originally published as Cranberry Chicken Focaccia in Healthy Cooking August/September 2009, p31

Tip

How to Toast Nuts

Toasting nuts before using them in a recipe intensifies their flavor. Spread the nuts on a baking sheet and bake at 350° for 5 to 10 minutes or until lightly toasted. Be sure to watch them carefully so they don't burn.

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