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1
Chicken: Place cream cheese, 3/4 cup (175 mL) of the Sauce Works Sauce (or 2 Tbsp.
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2
[30 mL] of the sauce for trial recipe), thyme and citrus zest in 6-L bowl of mixer fitted with paddle attachment.
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3
Beat until well blended, stopping occasionally to scrape bottom and side of bowl.
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4
Spoon onto 4 sheets of parchment paper (or onto 1 sheet of parchment paper for trial recipe); shape each into 6x1-inch log.
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Wrap individually in plastic wrap.
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6
Refrigerate several hours or until chilled.
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7
Flatten chicken breasts to 1/2-inch thickness.
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Season with salt and pepper.
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9
Cut each cream cheese log crosswise into 6 slices; place 1 slice in centre of each breast.
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10
Fold in both sides of breast, then roll up to enclose cream cheese.
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Place, seam-sides down, in single layer in parchment paper-lined half-sheet pans.
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12
Brush each with 1 tsp.
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(5 mL) of the remaining Sauce Works Sauce.
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14
Bake in 400 degrees F-convection oven 18 to 20 min.
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15
or until chicken is done (170 degrees F).
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16
Cranberry Sauce: Meanwhile, combine all ingredients in saucepan; cook on medium heat 5 to 8 min.
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17
or until cranberries pop and sauce is thickened to desired consistency, stirring frequently.
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18
Cool.
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19
For each serving: Spoon 1/4 cup (50 mL) Cranberry Sauce over 1 chicken breast just before serving.
