Cranberry Chicken Focaccia

• 1-3/4 pounds bone-in chicken breast halves
• 6 fresh thyme sprigs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup fresh or frozen cranberries, thawed
• 1/2 cup orange segments
• 2 tablespoons sugar
• 1 loaf (12 ounces) focaccia bread, split
• 1/3 cup crumbled goat cheese
• 3 large lettuce leaves
• 1/4 cup chopped pecans, toasted

1. 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 350u0b0 for 40-45 minutes or until a thermometer reads 170u0b0.
2. 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.
3. Layer bread bottom with cheese, lettuce, cranberry mixture, chicken and pecans; replace top. Cut into six wedges.

chicken, thyme, salt, pepper, frozen cranberries, orange segments, sugar, bread, goat cheese, lettuce leaves, pecans

Taken from www.tasteofhome.com/recipes/cranberry-chicken-focaccia/ (may not work)