Chicken breast stuffed with cranberries and goat cheese

Here is an awesome recipe that requires little effort.Plump breasts are stuffed with cranberries and goat cheese with cream and seasoned with savory sage.Fried in butter until golden, adding a butter-cream frosting and wine just before serving. Very chic!

Ingredients

• 4 boneless skinless chicken boneless
• 1/4 cup (60 ml) fresh or dried whole cranberries
• 1/4 cup (60 mL) goat cheese cream
• 2 c. tsp (10 mL) dried sage leaves
• 2 c. tablespoons (30 mL) butter
• pinch of salt
• 1/2 cup (125 ml) white wine

1. Chicken breast at a time, make a horizontal incision about 1 ½ inch (3.5 cm) long in the thicker side of the chest. Insert the index into the slot and stir to form a small pouch. If you use dried cranberries, cover with boiling water and let stand about 5 minutes to let grow. Drain well.
2. In a bowl, combine cranberries with cheese and 1 tsp. tsp (5 mL) dried sage leaves. Use fingers to ensure that the sage is mixed evenly. Take about a quarter of the mixture and stuff it in the pocket of one of the chicken breasts. Smooth and gently press the top of the chest to spread the mixture around the chest. Repeat with remaining breasts. If done in advance, cover and refrigerate up to one day.
3. To cook, melt a c. tbsp (15 mL) butter in a skillet over medium heat. Add the chicken.Sprinkle generously with salt on both sides. Cook until both sides are golden, 2 to 3 minutes per side.
4. Sprinkle chicken with a c. tsp (5 mL) dried sage leaves. Pour wine over chicken. Cover and reduce heat to low and cook until the chicken is tender to the touch, 4 to 6 minutes per side. Place chicken on plates.
5. Ignite at high temperatures. Add c. with remaining tablespoon (15 mL) butter in the pan. Stir constantly until the sauce covers the bottom of the pan. Pour over chicken.