4
2 tbsp dried cranberries
1/2 130-g log creamy goat cheese
1/2 tsp curry powder
1 green onion, thinly sliced
2 tbsp olive oil
1 tbsp Dijon mustard
1 tbsp maple syrup
1/4 tsp salt
4 large skinless, boneless chicken breasts
Oil grill and heat barbecue to medium. Place cranberries in a bowl and cover with water. Microwave on high 1 min. Set aside. Mash cheese with curry powder in a bowl. Drain cranberries. Chop, then stir into cheese with green onion. Spoon out about 2 tbsp (30 mL) of cheese mixture and set aside. In a bowl, stir oil with Dijon, maple syrup and salt.
Working with 1 chicken breast at a time, form a pocket by making a horizontal slit in the thickest part of the breast, wide enough to insert your finger, about 11/2 in. (3.5 cm) deep. Gently open. Stuff cheese into each pocket, pushing it as close to centre of breast as possible so it won't ooze out during cooking. Wet inside edges of opening and press down to seal. Brush chicken with maple mixture, reserving any remaining mixture.
Place chicken on grill. Barbecue over medium with lid closed for 6 min. Brush with reserved maple mixture, then turn chicken over. Continue grilling until chicken is cooked through, about 8 to 10 more min. Place on plates and crumble reserved cheese overtop. Excellent with grilled peppers and zucchini.
Calories 369, Protein 54.8g, Carbohydrates 3.7g, Fat 13.7g, Fibre 0.3g, Sodium 371mg.
Ontario has so many diverse regions, it was hard to highlight just one ingredient. We chose cranberries from Bala, goat cheese from Woolwich Dairy and maple syrup from Elmira, then made a sophisticated stuffed chicken.