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Cranberry Chicken Focaccia

 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, FL
6 ServingsPrep: 25 min. Bake: 40 min. + cooling


  • 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, split
  • 1/3 cup crumbled goat cheese
  • 3 large lettuce leaves
  • 1/4 cup chopped pecans, toasted


  • With fingers, carefully loosen skin from each 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 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.
  • Layer bread bottom with cheese, lettuce, cranberry mixture, chicken
  • and pecans; replace top. Cut into six wedges.

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Cranberry Chicken Focaccia (continued)

Directions (continued)

  • Yield: 6 servings.