Cranberry Chicken Focaccia
Cranberry Chicken Focaccian is a main course that serves 6. One portion of this dish contains around 25g of protein, 10g of fat, and a total of 334 calories. For $1.67 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe is typical of Mediterranean cuisine. If you have sugar, pepper, goat cheese, and a few other ingredients on hand, you can make it. It is brought to you by Taste of Home. Only a few people made this recipe, and 7 would say it hit the spot. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 63%, this dish is solid. If you like this recipe, you might also like recipes such as Cranberry Focaccia, Cranberry Rosemary Focaccia, and Cranberry Brie Focaccia Bread.
Servings: 6
Preparation duration: 25 minutes
Cooking duration: 40 minutes
Ingredients:
1 loaf (12 ounces) focaccia bread, split
1-3/4 pounds bone-in chicken breast halves
1 cup fresh or frozen cranberries, thawed
1/3 cup crumbled goat cheese
3 large lettuce leaves
1/2 cup orange segments
1/4 cup chopped pecans, toasted
1/4 teaspoon pepper
1/2 teaspoon salt
2 tablespoons sugar
6 fresh thyme sprigs
Equipment:
baking pan
kitchen thermometer
food processor
Cooking instruction summary:
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 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. Yield: 6 servings. Originally published as Cranberry Chicken Focaccia in Healthy CookingAugust/September 2009, p31 Print Add to Recipe Box Email a Friend
Step by step:
1. With fingers, carefully loosen skin from each chicken breast to form a pocket.
2. Place thyme sprigs under the skin and sprinkle with salt and pepper.
3. Place in an 11-in. x 7-in. baking dish coated with cooking spray.
4. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
5. Set chicken aside until cool enough to handle.
6. Remove meat from bones; discard bones and slice chicken.
7. Place the cranberries, orange segments and sugar in a small food processor; cover and process until blended.
8. Layer bread bottom with cheese, lettuce, cranberry mixture, chicken and pecans; replace top.
9. Cut into six wedges.
Nutrition Information:
covered percent of daily need
