Cranberry Chicken Focaccia Recipe

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Cranberry Chicken Focaccia Recipe
Cranberry Chicken Focaccia Recipe photo by Taste of Home
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Cranberry Chicken Focaccia Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 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, split
  • 1/3 cup crumbled goat cheese
  • 3 large lettuce leaves
  • 1/4 cup chopped pecans, toasted

Directions

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 11x7-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. Yield: 6 servings.
Originally published as Cranberry Chicken Focaccia in Healthy Cooking August/September 2009, p31

Nutritional Facts

1 each: 363 calories, 11g fat (4g saturated fat), 63mg cholesterol, 628mg sodium, 40g carbohydrate (9g sugars, 3g fiber), 27g protein.

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  • 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
  1. 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 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
  2. 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.
  3. Layer bread bottom 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

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cbenne12 User ID: 7424916 167397
Reviewed May. 17, 2014

"We changed alot with this recipe and it still only had a mild flavor."

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