Cheese Stuffed Chicken Breasts

Ingredients

• 4 boneless skinless chicken breasts
• 1 tbsp salt
• 1 tbsp ground black pepper
• 1 cup crumbled cornbread
• ¼ cup cranberries
• ½ cup apple jelly
• 3 dried apple rings
• ½ cup cream cheese
• to taste olive oil
• to taste honey

Steps

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