CHICKEN BREAST STUFFED WITH RICOTTA AND DRIED CRANBERRIES
Adapted from source: Style at Home Magazine
Servings: 6

6 chicken breasts, skin on, bone in (approx 6-8 oz. each)
1 cup dried cranberries
1 cup ricotta cheese
1/4 cup fine bread crumbs
1 egg, beaten
2 tbsp chopped fresh thyme (or 2 teaspoons dried)
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil

Preheat oven to 350 degrees F.

Using a sharp thin knife, cut a pocket about 1 inch deep and 3 inches long in the thickest part of each chicken breast; set aside.

In medium bowl, gently mix together cranberries, ricotta, bread crumbs, egg, thyme, salt and pepper. Depending on size of breast, spoon 2 to 4 tbsp of stuffing inside each. Smooth meat and skin to cover.

In oven proof skillet or grill pan, heat olive oil over high heat and sear chicken skin side down for about 3 minutes or until golden. Transfer to baking sheet, skin side up.

Bake for 35 minutes or until chicken is done.