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Goat Cheese–Stuffed Chicken Breasts with Cranberry Salsa

Jamie Purviance

Fuel Type:

Serves 4
8 to 12 min.
- Prep Time30 min.
- Grilling Time8 to 12 min.

People
Serves 4
Prep Time
30 min.
Grilling Time
8 to 12 min.

Ingredients

Instructions

the Ingredients

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Salsa

1 can (397 grams) whole cranberry sauce
8 grams finely chopped fresh cilantro leaves
30 grams minced red onion
1½ teaspoon finely grated orange zest
1 teaspoon balsamic vinegar

Kosher salt
30 grams crumbled goat cheese
4 boneless chicken breast halves (with or without skin), each about 170 grams
Extra-virgin olive oil
½ teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh thyme leaves

Instructions

Combine the salsa ingredients, including ½ teaspoon salt, and mix well. Reserve 4 tablespoons of the salsa to use as a stuffing for the chicken breasts. (The salsa is best if made a few hours before serving. Keep it covered and refrigerated. Remove the cranberry salsa and goat cheese from the refrigerator about 20 minutes before stuffing the chicken.)
Related Grill Skills
Chopping an Onion
Prepare the grill for direct cooking over medium heat (180° to 230°C).
Prepare the grill for cooking over medium heat (200°C).
Place the chicken breasts on a work surface and cut a large pocket in the thickest part of each breast. Push 1 tablespoon of the goat cheese inside the pocket, and then spread 1 tablespoon of the reserved cranberry salsa on top of the cheese. Press the sides closed. Brush both sides of the breasts with the oil and season evenly with ½ teaspoon salt, the pepper, and thyme.
Related Grill Skills
Chopping Thyme
Grill the chicken, skin (smooth) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, carefully turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining cranberry salsa.
Grill the chicken, skin (smooth) side down first, over medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, carefully turning once. Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the remaining cranberry salsa.

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