Cranberry Chicken Focaccia Recipe

Cranberry Chicken Focaccia Recipe photo by Taste of Home

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“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

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.