Stuffed chicken breast with cheese and cranberries in cranberry glaze

Ingredients:

Filling

• 110 g of goat cheese at room temperature
• 110 g of grated Italian cheese mix
• 0.5 cups dried cranberries
• 1 tbsp Italian seasoning

Chicken

• 4 chicken breasts at room temperature
• Olive oil for greasing

Glaze

• 1.5 cups chicken broth
• 0.5 cups dried cranberries
• 1/4 cup honey
• 1 teaspoon Italian seasoning

Preparation:

1. Prepare and freeze the filling:
   
   In a bowl, mash together the goat cheese, grated cheese, cranberries, Italian seasoning, salt, and black pepper to taste with a fork. You can also mix it by hand. Taste and add a pinch of salt if needed.
2. Divide the cheese mixture into four portions and form into bars slightly shorter than the chicken breasts. Wrap each bar in plastic wrap. Freeze until the cheese is firm, at least 1 hour or overnight.
3. Chicken:
   
   Using a small knife, cut a slit in the short, thick end of the chicken breast, running through most of the breast without cutting all the way through. Repeat with the remaining chicken breasts.
4. Remove the filling from the freezer and insert one cheese bar into each pocket. Trim them if necessary if they don't fit. Secure the openings with toothpicks.
5. Preheat grill to 350°F (175°C) over indirect heat and brush grates with oil.
6. Brush the chicken with olive oil and season with salt and black pepper on all sides. Place the chicken over direct heat and grill until grill marks appear, 5-7 minutes. Turn over and grill over indirect heat until cooked through.
7. The chicken is done when a thermometer inserted into the meat registers 155°F (68°C), about 20-25 minutes. Remove the chicken from the grill and cover with foil for 5-10 minutes. The internal temperature of the chicken should reach 165°F (74°C).
8. Glaze:
   
   Combine chicken broth, cranberries, honey, Italian seasoning, salt, and black pepper to taste in a small saucepan. Cook over medium-high heat, stirring occasionally, until slightly thickened, about 15 minutes.
9. Remove toothpicks from chicken, transfer to plates and serve, drizzling each serving with a spoonful of glaze.