This elegant dinner for four is a festive way to use cranberry sauce. The golden topping is ultra easy to make thanks to crunchy panko breadcrumbs and Tessemae’s classic mayonnaise. Serve it with steamed broccolini or your favorite green veggie.
Makes: 4 servings
Active Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
WHAT YOU NEED
¼ cup purchased cranberry relish or cranberry sauce
2 ounces soft goat cheese, softened
½ cup panko breadcrumbs
¼ cup Tessemae’s Mayonnaise, divided
2 tablespoons grated Parmesan cheese
½ teaspoon paprika
4 boneless skinless chicken breasts
1 teaspoon coarse kosher salt
WHAT YOU DO
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly coat the foil with cooking spray.
- Mash cranberry relish and goat cheese in a small bowl. Combine breadcrumbs, 1 tablespoon Tessemae’s mayonnaise, Parmesan and paprika in a second bowl.
- Lay chicken breasts on work surface and sprinkle all over with kosher salt. Cut horizontal slit along the side of the chicken breasts forming a pocket without cutting all the way through. Stuff the cranberry filling into the pockets and divide evenly among the chicken breasts, about 2 tablespoons each. Secure the openings with two toothpicks each to hold closed.
- Transfer the chicken breasts to the prepared baking sheet. Brush the remaining 3 tablespoons Tessemae’s mayonnaise over the tops of the chicken. Spoon the breadcrumb mixture over the mayonnaise, dividing evenly. Bake until the chicken is cooked through, the topping is golden and the filling is melting 25 to 32 minutes depending on the size of the chicken. Let rest 3 to 5 minutes before removing toothpicks and serving.