All RecipesPoultry

Goat Cheese–Stuffed Chicken Breasts with Cranberry Salsa

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    8 to 12 mins

Ingredients
Instructions

the Ingredients

20151106194844 Lr Fnp4365 Admin

Salsa

  • 1 can (14 ounces) whole cranberry sauce
  • ⅓ cup finely chopped fresh cilantro leaves
  • ¼ cup minced red onion
  • 1½ teaspoon finely grated orange zest
  • 1 teaspoon balsamic vinegar
 
  • Kosher salt
  • ¼ cup crumbled goat cheese
  • 4 boneless chicken breast halves (with or without skin), each about 6 ounces
  • Extra-virgin olive oil
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon finely chopped fresh thyme leaves

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

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 (350° to 450°F). 
    Prepare the grill for cooking over medium heat (400°F). 
  • 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 direct medium heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, 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 thickest part of the chicken registers 165°F, 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.

let's Gear up

Recommended Tools

let's Gear up

Recommended Tools

    More Poultry recipes

    You May Also Like

    More Poultry recipes

    You May Also Like