• 6servings
  • 65minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, C
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1-3/4 pounds bone-in chicken breast halves

  2. 6 fresh thyme sprigs

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon pepper

  5. 1 cup fresh or frozen cranberries, thawed

  6. 1/2 cup orange segments

  7. 2 tablespoons sugar

  8. 1 loaf (12 ounces) focaccia bread

  9. 1/3 cup crumbled goat cheese

  10. 1/4 cup chopped pecans, toasted

  11. 3 large lettuce leaves

Instructions Jump to Ingredients ↑

  1. Cranberry Chicken Focaccia Recipe photo by Taste of Home 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°.

  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. Cut focaccia in half horizontally. Layer with cheese, lettuce, cranberry mixture, chicken and pecans; replace top. Cut into six wedges. Yield: 6 servings.


Send feedback