Cheese-Stuffed Chicken Breasts
Cheese-stuffed chicken breasts are filled with a sweet and tangy mix of cornbread, cream cheese and dried fruit. The stuffing goes in through a narrow slit cut with a boning knife, and piping it from a snipped zip-top bag makes that job quick and tidy. A brush of honey glues the edges shut, so the filling stays put while the chicken roasts to a safe 165°F.
Instructions
Mix ¼ tsp of the salt, ¼ tsp of the pepper, the cornbread, cranberries, apple rings, apple jelly and cream cheese in a bowl. Spoon the mixture into a gallon (4 liter) zip-top bag and snip a very small hole in one bottom corner, so it works as a piping bag.
Use a narrow boning knife to cut a slit into the side of each chicken breast, taking care not to cut all the way through. Repeat with the remaining breasts.
Pipe the cornbread mixture into each slit until it is about two thirds full. Brush the edges of the opening with honey and press them together to seal, then tie each breast closed with kitchen twine.
Set the chicken in a large roasting pan and brush it with olive oil. Season each piece generously with the remaining salt and pepper.
Push a probe thermometer into one of the breasts, keeping the tip out of the stuffing. Place the pan in the center of a 400°F (205°C) oven and roast until the thermometer reads 165°F (74°C).
Move the chicken to a plate and cover it loosely with aluminum foil. Rest it for 7 minutes, then remove the thermometer, cut off the twine and serve warm.
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