Twisted Cranberry Chicken

Twisted Cranberry Chicken

4 boneless chicken  breasts
1 cup dried cranberries
Dash Kosher Salt
Dash Black pepper
1 shallot (diced finely)
1/2 # baby Bella mushrooms (sliced thin)
2 tablespoons olive oil
4 oz goat cheese
1/2 cup shredded parmesan cheese
1 Tablespoon Creepin Quag™ Hot Sauce
1/ cup Chablis
1/2 cup flour
2 eggs beaten
2 cups Japanese bread crumbs

1 6oz Jar Mojo’s Tapenade

Place chicken breast between two pieces of plastic wrap. Lightly pound with a meat mallet
until chicken is about 1/8 inch thick, be careful not to tear the chicken flesh
place olive oil into pan and sauté shallot until translucent
add mushrooms and cranberries and sauté until mushrooms begin to soften
add white wine and sauté until most of the liquid is gone
remove from heat and stir in crumbled goat cheese, parmesan cheese, Mojo’s Tapenade  and Creepin Quag™
Hot Sauce. Mix together well.
Season each chicken breast with salt and pepper
Divide mushroom/cranberry mix into fourths and spread onto the chicken
Roll each breast, tucking in the ends so as to have a football shaped chicken
Roll each chicken into the flour, then dip into beaten egg and finally roll in the
Japanese Bread Crumbs so as to coat all sides.
Place in a lightly greased glass baking dish seam side down
Bake in a 375 degree oven until internal temperature of 160 degrees.

Serve with Hot Pepper Chutney

Hot Pepper Chutney
1 Red Bell Pepper 1/4 dice
1 Yellow Bell Pepper 1/4 dice
1 Green Bell pepper 1/4 dice
3/4 cup White Vinegar
2 Garlic Cloves minced fine
1/4 cup Sugar
1/4 cup Brown Sugar
2 TBl Crystallized Ginger minced fine
1/2 cup Golden Raisins
1 TBL Spittin Fire™ Hot Sauce (more if you like it Hot)

Combine all ingredients and simmer until mixture thickens, stirring occasionally
Cool and serve with the Twisted Cranberry Chicken

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