Cranberry Chicken Focaccia
“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, FL6 ServingsPrep: 25 min. Bake: 40 min. + cooling
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