Roasted Stuffed Chicken Breast

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Serves (2)

2 ea Skin on chicken breast

2 T Olive oil Kosher Salt and White pepper to taste Stuffing

¼ cup Feta Cheese

1t Minced shallot

1T Dried cranberries

1T Chopped roasted Walnuts

1t Chopped Parsley Cranberry Orange Vinaigrette

2T Dried cranberries

1/4 cup OJ

1/8 Red wine vinegar

1/2t Minced garlic

½ t Minced shallot

½ cup Salad oil

2-3 sprigs thyme

Salt and pepper to taste

Procedure: Preparing Stuffing Roast walnut for 5-7 minutes to take bitterness out and dry them up a touch. Let cool then coarse chop. Mix all other ingredients in bowl. Preparing and cooking Chicken Preheat oven to 375 degrees. Carefully lift skin from chicken breast and place stuffing under skin careful not to tear skin. Season with salt and pepper and sear in an oven proof sauté pan until skin is nice and brown. Place pan in oven and roast for approximately 25 min till internal temperature reaches 165. While chicken is roasting prepare vinaigrette. Preparing Vinaigrette Place all items other then oil in a blender and while the motor is running drizzle in oil to emulsify.