Stuffed Chicken with Goat Cheese and Cranberries

Back in the day when MCC existed, sniff sniff….  We, along with other catholic grade schools had a thing called Market Day, which basically served a bunch of frozen food to buy for fundraising.  One of the things I miss , is their stuffed pork loin with cranberries, sage , and stuffing – it was delicious!  I had left over stuffing from Easter, and figured I would combine that with a recipe from Cooking light where they stuffed pork with goat cheese and craisins – it was delicious!

2 chicken breast – pounded thin so you can stuff and wrap them

1/2 cup chevre

1/2 cup craisins

salt and pepper

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Toothpicks

Preheat oven to 425.  Pound chicken and stuff with goat cheese first, then sprinkle with craisins.  Roll up and secure with toothpicks.  Season with Salt and Pepper all over.  In skillet, heat olive oil and sear all sides.  Place in baking dish and cook for 45 minutes, or until chicken is done. I served over Stuffing and a side of broccoli.