Cranberry Chicken Focaccia |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 6 |
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âThis recipe takes chicken to new heights. Combining some of our favorite ingredients, itâs a real hit with everyone I serve it to. Try it; youâll love it!â Charlene Chambers - Ormond Beach, FL 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:
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 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°.
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.
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