Ingredients
1-3/4 pounds bone-in chicken breast halves6 fresh thyme sprigs1/2 teaspoon salt1/4 teaspoon pepper1 cup fresh or frozen cranberries, thawed1/2 cup orange segments2 tablespoons sugar1 loaf (12 ounces) focaccia bread, split1/3 cup crumbled goat cheese3 large lettuce leaves1/4 cup chopped pecans, toasted
Preparation
With fingers, carefully loosen skin from each chicken breast to form a pocket. Place thyme sprigs under the skin and sprinkle with salt and pepper. Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 40-45 minutes or until a thermometer reads 170°.
Set chicken aside until cool enough to handle. Remove meat from bones; discard bones and slice chicken. Place the cranberries, orange segments and sugar in a small food processor; cover and process until blended.
Layer bread bottom with cheese, lettuce, cranberry mixture, chicken and pecans; replace top. Cut into six wedges.
