4 boneless, skinless chicken breasts, pounded 1/4-inch thick
½ tsp salt
freshly ground pepper
4 ounces blue cheese
¼ cup Paradise Meadow Whole Cooking & Baking Cranberries
¼ cup chopped pecans, toasted
1 tablespoon olive oil
3 shallots, chopped
3 cloves garlic, sliced
½ cup white wine (if no white wine, sub chicken broth)
½ cup chicken broth
1 tablespoon Dijon mustard
2 tablespoons cold unsalted butter, cut into small pieces
¼ cup chopped parsley
Preheat the oven to 350⁰F.
Begin by toasting the chopped pecans in the oven on a parchment lined baking sheet for 6-10 minutes.
Season the chicken with salt and pepper. Mix the blue cheese in a small bowl with the cranberries and pecans. Lay a chicken breast on the cutting board with the top side (where the skin was) down. Place 1/4 of the blue cheese mixture in the center of the chicken breast. Wrap the chicken breast tightly around the cheese mixture and tie up with kitchen string. Repeat with remaining chicken.
Heat the oil in a large nonstick skillet over high heat. Add the chicken and brown on both sides. Transfer chicken to a baking pan and place in the oven. Bake for 15-25 minutes, or until cooked through (use a meat thermometer to test doneness).
While the chicken is baking, make a pan sauce. Add the shallots and garlic to the skillet with more olive oil, if needed. Cook over medium-high heat until soft. Add wine and reduce to syrup. Add chicken broth and mustard. Whisk in the butter, a piece at a time, to thicken the sauce. Remove from heat and stir in parsley. Cut the string from around the chicken and slice the chicken. Serve sliced with the sauce.