Stuffed chicken with cheese

Ingredients

• 4 pieces of skinless, boneless chicken breast
• 1 tablespoon of salt, divided in half
• 1 tablespoon of freshly ground black pepper, divided into two
• 1 tablespoon of cornmeal
• 2 tablespoons of dried cranberries, coarsely chopped
• 30 g of apple jelly
• 6 dried apple slices, finely chopped
• 50 g of cream cheese
• olive oil
• honey

Mix together 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, crumbled corn bread, cranberries, apple jelly, dried apples, and cream cheese. Pour into a 4-liter resealable bag with a small hole cut in one of the lower corners.

Use a sharp paring knife to make an incision on one side of the chicken breast, but without cutting all the way through. Repeat the process until all the white part of the chicken has been cut away.

Fill the cavities about two-thirds full with the maize bread mixture. Brush the edges with honey and press firmly to seal. Close with kitchen twine.

Place the chicken in a large roasting pan. Drizzle with olive oil and generously season each piece with the remaining salt and pepper.

Insert a probe thermometer into one of the pieces, but without touching it. Place the pan in the center of an oven set to 205 °C and cook until the internal temperature reaches 74 °C.

Remove the chicken from the pot and place it on a plate, covering it with aluminum foil. Let it rest for 7 minutes before removing the thermometer and untying the string. Serve hot.