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Sunny Anderson’s Easy Cheese and Cranberry Stuffed Chicken | The Kitchen | Food Network

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We ❤️ a holiday twist on a simple chicken dinner. Sunny Anderson stuffs her chicken with lots of melty cheese and cranberries!
#TheKitchen, Saturdays at 11a|10c
Get the recipe ▶ https://foodtv.com/36ps7SO
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Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Sunny’s Easy Cheese and Cranberry Stuffed Chicken with Cranberry Glaze
RECIPE COURTESY OF SUNNY ANDERSON
Level: Easy
Total: 2 hr 20 min (includes freezing time)
Active: 30 min
Yield: 4 servings

Ingredients

Stuffing:
4 ounces goat cheese, at room temperature
4 ounces Italian blend shredded cheese
1/2 cup dried cranberries
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper

Chicken:
4 chicken breasts, at ROOM TEMPERATURE!
Olive oil, for brushing
Kosher salt and freshly ground black pepper

Glaze:
1 1/2 cups chicken stock
1/2 cup dried cranberries
1/4 cup honey
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper

Directions

Make and freeze the stuffing: Mash together the goat cheese, shredded cheese, cranberries, Italian seasoning and salt and pepper to taste in a bowl with a fork. (You can use your hands to mix it really well.) Taste a ‘lil bit and add a pinch of salt if needed. Divide the cheese mixture into four sections and shape into torpedo-like logs a bit shorter than the length of the chicken breasts. Wrap each in plastic wrap. Freeze until firm, at least 1 hour or up to overnight.

Prepare the chicken: Use a paring knife to cut a pocket into the short, fat end of a chicken breast, that will run through much of the length of the breast, without cutting all the way through. It may take a few strokes with the knife. Repeat with the remaining chicken breasts. Remove the stuffing from the freezer and insert one log in each pocket. If necessary, trim the logs to fit into the pockets. Secure the openings with toothpicks.

Season and grill the chicken: Preheat the grill for direct and indirect grilling at 350 degrees F and oil the grates.

Brush olive oil on the chicken and sprinkle on all sides with salt and pepper. Place the chicken over the direct heat of the grill and cook until a peek beneath reveals grill marks, 5 to 7 minutes. Flip and place over the indirect heat of the grill to finish. Remove when a check with a thermometer shows the chicken to be at around 155 degrees F, 20 to 25 minutes. Remove the chicken from the grill and tent with aluminum foil for 5 to 10 minutes. The temperature of the chicken should increase to 165 degrees F.

Make the glaze: Combine the chicken stock, cranberries, honey, Italian seasoning and salt and pepper to taste in a small saucepan over medium-high heat. Cook, stirring, until reduced and slightly thickened, about 15 minutes.

Remove the toothpicks from the chicken, transfer to plates, and serve each with a spoon of glaze over the top.

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#SunnyAnderson #Cranberry #Chicken #TheKitchen #FoodNetwork

Sunny Anderson’s Easy Cheese and Cranberry Stuffed Chicken |


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17 Comments

17 Comments

  1. @b-nice1470

    March 30, 2024 at 12:19 pm

    Why is Sunny out in the middle of nowhere haha bfe… Does she like that or she's just that coolio coworker who will be like that's fine, I'll go along with your shitty idea to cook out in the middle of nowhere… Love you Sunny 😊

  2. @keishahouston1943

    March 30, 2024 at 12:19 pm

    Ok Sunny question ⁉️ on my Smothered Pork chops After I fried my chop 🥩 on both sides til brown 🟤 5min I took them oh by them it was a total of 8 to and started on my Gravy now tell me right or on gravy I took the season from the 🥩 and that made is own in pan I was using wisk it with 1/2 of 1/2 of flour wisk to smooth then I added 1cp to 2cps of both then I added my chops Bck in the pan.. but it did it come out Delicious.. what do think..was there something I missed plz reply your fan

  3. @mariagronlund4596

    March 30, 2024 at 12:19 pm

    Can you do this in the oven Sonny? Love you on The Kitchen BTW! 😊

  4. @paultaylor3517

    March 30, 2024 at 12:19 pm

    see on tue that yoy fishing cook itshirmp show see sc ns food net work tue day like you notes

  5. @flbluibabe79

    March 30, 2024 at 12:19 pm

    I hate goat cheese what would be a good substitution?

  6. @damien1781

    March 30, 2024 at 12:19 pm

    I'm just not a fan of cranberry sauce ew
    Cranberry juice yes and just the raw without sugar cranberry juice

  7. @joegee82

    March 30, 2024 at 12:19 pm

    i wanna eat at her house!!!!!!

  8. @kkingmusic13

    March 30, 2024 at 12:19 pm

    Hm Goat cheese seems like an acquired taste, is cream cheese a good option?

  9. @miguelluna4437

    March 30, 2024 at 12:19 pm

    That cheese stretch was epic 🤤

  10. @tiffanylynettepaskel9744

    March 30, 2024 at 12:19 pm

    Wow her wigs are really wild

  11. @natalijaparadiso7566

    March 30, 2024 at 12:19 pm

    What a great combo love it ……. gotta make this 👌❤

  12. @FlourEggsYeast

    March 30, 2024 at 12:19 pm

    LOVE THIS! How very holiday

  13. @Passionforfoodrecipes

    March 30, 2024 at 12:19 pm

    I would try and stuff a food pun in here..

    But it's just so cheesy.

  14. @drewconway7135

    March 30, 2024 at 12:19 pm

    This particular dish isn’t for me, but I like that they’ve been showing options for holiday mains for people who are in small households or don’t want to cook an entire ham or an entire turkey.

  15. @lgaines4086

    March 30, 2024 at 12:19 pm

    Sorry, but that doesn't sound good at all.

  16. @allentrice1703

    March 30, 2024 at 12:19 pm

    I like to try something new for the holiday party!

  17. @jacquelenelively189

    March 30, 2024 at 12:19 pm

    When a cook puts her hands in her food she is a great chef

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Watch #BeMyGuest with Ina Garten Sundays at 12|11c from 10/9/22 to 10/30/22 or subscribe to #discoveryplus to stream the episodes: http://discoverypl.us/2NeKVgd.
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network

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Sunny makes Puerto Rican pernil, a marinated and roasted pork shoulder!
#SunnyAnderson #CookingForReal #FoodNetwork #Pernil #PorkShoulder
Get the recipe ▶ https://foodtv.com/3PCYJz5
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With an understanding of everyday life and the belief that real people deserve down-to-earth, delicious meals, Sunny Anderson offers real food for real life. Cooking for Real serves up solutions for fantastic-tasting menus using affordable, easy-to-find, easy-to-use ingredients and infusing them with diverse influences and rich, rewarding flavor.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Pernil-Inspired Pork Shoulder
RECIPE COURTESY OF SUNNY ANDERSON
Level: Intermediate
Total: 13 hr 25 min
Prep: 25 min
Inactive: 8 hr
Cook: 5 hr
Yield: 8 servings

Ingredients

2 cups orange juice, divided
2 teaspoons white vinegar
3 tablespoons olive oil
10 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ancho chili powder
1/2 teaspoon freshly cracked black pepper
1 1/2 teaspoons salt, divided
1 (8 to 9-pound) picnic-cut, bone-in pork shoulder
Water, as needed

Directions

In a large bowl, combine 1/4 cup of the orange juice with the vinegar, olive oil, garlic, cayenne pepper, oregano, cumin, ancho chili powder, black pepper and 1 teaspoon of the salt to form a paste. Set aside.

Wash the pork shoulder and pat the meat dry with a paper towel.

Put the shoulder, fat side up, on a cutting board. Leaving the fat in a single piece and attached at 1 end, use a knife to remove the layer of fat from the shoulder, opening it like a book to reveal the meat. Then, use the knife to poke 1-inch deep holes into the meat on all sides. Rub the spice paste around the shoulder, working it into the punctures. Return the fat back to its original position. Score the fat with diagonal cuts and sprinkle the remaining salt over both sides of fat. Wrap the shoulder tightly in plastic wrap and refrigerate it for 8 hours or overnight.

Remove the pork from the refrigerator 1 hour before you start cooking.

Preheat the oven to 400 degrees F.

Pour the remaining orange juice into a roasting pan. Unwrap the pork from the plastic and put it in the pan, fat side up. Roast, uncovered, for 30 minutes, then lower the oven temperature to 300 degrees F. Roast for 3 hours and 45 minutes longer. If the orange juice dries up during the cooking process, add in more juice or water. Serve when the internal temperature of the pork reaches 185 degrees F on an instant-read thermometer. The meat should pull away with the prick of a fork and the skin is crispy. Remove the meat from the oven to a cutting board and let rest for 20 minutes, under a tent of aluminum foil, before serving. Slice the meat, arrange it on a serving platter and serve.

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Sunny Anderson’s Pernil-Inspired Pork Shoulder | Cooking for Real | Food Network


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