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Bouncing Berry Gourmet Chicken ~ Recipe courtesy of Chelle Webb, Bouncing Berry Farms ~ Photo courtesy of Gigi Stewart, Gluten Free Gigi
As promised in a recent post where I shared an updated version of (not) pop tarts, I have another amazing cranberry recipe for you to try!

This baked chicken is stuffed with cream cheese, chiles, and Gourmet Cranberry & Organic Apple Fruit Delight from Bouncing Berry Farms. The recipe is Chelle's own and I've made and photographed it for their website, so I thought I'd share it with you here.

It's so easy to assemble, pop in the oven, and pretty enough to serve to company! Not to mention, it received rave reviews from my family! Many thanks to Chelle for a great recipe!

Bouncing Berry Farms Gourmet Chicken
1 cup cranberry apple delight
4 large chicken breasts (I used bone in)
8 ounces cream cheese, softened
1 small can diced mid chiles
olive oil (I used approximately 1/2 Tablespoon to brush on chicken)
garlic salt (I used 1 teaspoon divided among 4 chicken breasts)
lemon pepper (1 used 3/4 teaspoon divided among 4 chicken breasts)

Preheat your oven to 350 degrees. Lightly brush a baking

To prepare chicken, cut a pocket in middle of breast, insert a layer of cream cheese, chiles, and cranberry/apple delight.

Rub stuffed breasts with olive oil, then season to taste with garlic salt and lemon pepper.

Bake for 55* minutes, or until juices run clear and chicken is golden brown.

*My baking time is longer than Chelle's because I used a bone in breast. If you use boneless chicken breasts, use Chelle's recommended time of 25 minutes.

Note: After stuffing the breasts, I used kitchen twine to tie them together so that none of the filling ran out during baking. If you do this, simply snip the twine and discard prior to serving.


In the interest of Full Disclosure, Bouncing Berry Farms provided product in exchange for my preparing this recipe.

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I love taking somewhat unrelated ingredients and pairing them up for a taste adventure, especially when it comes to sauces and glazes for meat or veggies on the grill. Red plum jam is one of my favorites to use – lots of sweetness with a mild plum flavor that works well with chicken, lean pork, or seafood when paired with a few complementary (and spicier!) ingredients. This recipe makes an adequate amount of glaze for 4 to 6 chicken breasts or thighs, with a bit to serve on the side; however, if you find yourself in need of more, the recipes doubles (and triples) easily. Store extras tightly covered in a glass jar for up to 1 month. Enjoy!

1/3 c. red plum jam
3 t.  Williamson Bros. Hot Sauce, yes, it does make a difference!)
1 ½ t. good quality light olive oil
Juice of 1 sweet orange
2 T. cilantro, finely minced
2 cloves garlic, roasted and crushed to a paste consistency
½ t. red pepper flakes
¼ t. freshly ground black pepper
¼ t. coarse sea salt

In a glass microwave safe bowl, combine jam, hot sauce, and olive oil. Stir until jam begins to break down and mixture is somewhat smooth. Add orange juice and remaining ingredients, stirring to combine. Heat glaze on high power in the microwave for 2 minutes, stirring half-way through cooking time. 

Spoon half of mixture over meat prior to grilling and marinate meat for at least 2 hours for a more intense flavor. Use remaining glaze to brush over meat in the last few minutes on the grill. Remember to use safe handling practices to avoid cross-contamination – discard marinade; do not use utensils that have come in contact with raw meat on cooked meat or in sauce; if you plan to reserve some sauce for the table, take it out first and cover until ready to use so that it never comes in contact with uncooked meat or contaminated utensils.
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          I'm not a fan of frying anything; however, I do have a kiddo who enjoys a nice crispy chicken nugget - what 9 year old doesn't? Although I rarely provide the "real" deal, optiong for "oven fried" versions instead, there are times that I relent, but when I do, it must be gluten free because wheat flour is not a pantry staple in our home. 
          Making these nuggets is so simple, it really isn't even a recipe, but a mere guideline for those of you who may just be starting out on your gluten free journey and who do enjoy the fried side of life. Here's what I do:
          To keep it simple, I use a dry coating on the chicken pieces instead of a liquid batter. To keep it less fat-laden, I use a couple of tablespoons of olive oil in a large shallow skillet and cook over high heat to get a nice crisp outer coating very quickly. It is a good idea to keep the chicken pieces rather small, about 2x1-inch chunks work well, but seriously, don't go measuring this - just think bitesize and you'll be right! 
         
Here's what you'll need: And I know I do not have to tell you, but I'll say it anyway: READ YOUR LABELS! Not all cornmeal is created equally!

approximately 3/4 lb. organic, vegetarian fed, humanely grown, boneless, skinless chicken (breast, thighs, or a combination of both) - cut into bitesize pieces [does anyone else remember when we ate "just chicken"??]
1 c. finely ground corn meal
1/4 c. corn starch
1/2 t. sea salt
1/4 t. freshly ground black pepper
2-4 T. olive oil (I use 2T. of oil per pan of chicken that I fry up - this makes 2 pans for me)

Preheat the oil in a large shallow skillet over high heat (approx. 375 degrees F is about right). Pay attention to the hot oil while cooking the chicken - you do not want a burn!

In a shallow bowl, mix corn meal, corn starch, salt, and pepper. Add approximately 1/2 of the chicken pieces, tossing to coat with corn meal mixture. When the oil is hot, gently shake off excess corn meal from chicken before gently placing pieces in the pan. Fry for approximately 5 minutes on each side, or until a deep golden color and internal juices run clear. These cook rather quickly, so watch them closely. Enjoy!




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