Cookbook:Cheese-Stuffed Chicken Breasts

Ingredients

 * 4 boneless skinless chicken breasts
 * 1 tbsp salt, divided
 * 1 tbsp freshly ground black pepper, divided
 * 1 cup crumbled cornbread
 * ¼ cup dried cranberries, roughly chopped
 * ½ cup apple jelly
 * 3 dried apple rings, finely minced
 * ½ cup cream cheese
 * Olive oil
 * Honey

Procedure

 * 1) Combine ¼ tsp salt, ¼ tsp black pepper, cornbread, fruit, jelly, and cheese. Pour into a gallon (4 liter) size zip-top bag with a very small hole snipped in one of the bottom corners.
 * 2) Using a narrow boning knife, make a slit in one of the chicken breast's side, but not all the way through. Repeat until all chicken has been cut.
 * 3) Fill the slits ⅔ of the way full with the cornbread mixture. Brush the edges with honey and press together to seal. Tie closed with kitchen twine.
 * 4) Place the chicken in a large roasting pan. Brush with olive oil and season each piece liberally with remaining salt and pepper.
 * 5) Insert a probe thermometer in one of the pieces, but not touching stuffing. Place pan in the center of a 400°F (205°C) oven and cook until internal temperature reaches 165°F (74°C)
 * 6) Remove to a plate and cover with aluminum foil. Let rest 7 minutes before removing thermometer and untying. Serve warm.