Eats: Stuffed Chicken with Veggies and Cranberry White Balsamic Reduction

Hey Kids! :D
Here's a meal that I made my roommate. It's a clean eat, Well, it's a fairly clean "free eat."  If I was going to eat it, I'd have to adjust my fat intake throughout the day though. Also, I'd have to be carb cycling because of the fruit but my roommate is simply eating clean (and doing freaking awesome) so he can eat this and so can YOU. :)

Ingredients:
Chicken Breast (whatever your personal serving size is)
Veggies
1 tbsp Pesto
1 tbsp Sundried Tomatoes
1/4 diced Onions
1/2 cup Fresh Cranberries
1/2 cup White Balsamic Vinegar
1 sprig of Rosemary

Seasonings
Sea Salt
Cinnamon
All Spice
Mace
Chipolte Pepper

Directions:
Preset oven at 325
In a pan/baking tin/anything metal with sides put a tablespoon of olive oil, rosemary and sage. Pop that in the oven while you prep the rest....

**Before I cook my meat I like to make sure that it is about room temp.  I leave it out of the fridge for about 20-30 min.  This helps it to cook evenly and keep it from becoming tough from the temperature shock. Don't worry, you won't die, get sick or poop your pants. You'll just end up with better tasting food. Don't believe me? Well guess what? When you go out to a nice restaurant, that meat is at room temp when they prep your meal. I do the same thing with eggs.**
Anyways...

In a bowl add:
Pesto
Sun Dried Tomatoes
Onions
Stir and set aside

Slice your chicken lengthwise ad create a pocket for the filling.
Put filling in pocket
Sprinkle the mace, chipolte pepper, all spice, cinnamon and sea salt on both sides of the chicken.
Take your pan out of the oven and place your stuffed breast on top of the rosemary and sage. Be careful as the olive oil may be sizzling and could splatter on you (and that would suck because no one likes to eat mad.)
Make sure your stuffed part is facing up. Pop it back in the oven and leave it in there for 20 minutes. (I abhor dry chicken and I also rest my meat for 5-10 minutes when it comes off a heat source to a. keep it from drying out and b. it will continue to increase in temperature (or doneness) as it rests.)

As your chicken is baking you can make the sauce:
To a sauce pan add the white balsamic vinegar and cranberries. Bring to a boil and then immediately reduce to a simmer for 10-15 min. It will begin to reduce and get thicker.  I like mine kind of viscous so I will leave it on longer and when it is at the texture I want I remove it and set it aside. The cranberries will heat up and crack during this time releasing all of their juicy awesomeness.

You can do whatever you want to your veg. I used asparagus and broccolini then grilled them.

When your chicken is done, take it out of the oven and let it rest for a few minutes then go ahead and plate your dish. Finish it by drizzling your sauce over and around it.

Now eat.

Enjoy!
Cheer,
Fleur