3 Portobello mushrooms, stemmed (about 5 oz/150 g)
2 tbsp (30 mL) vegetable oil
1 small onion, finely chopped
1/2 tsp (2 mL) each salt and pepper
1/4 cup (60 mL) Ocean Spray® Craisins® Dried Cranberries
2 tbsp (30 mL) finely chopped fresh coriander
1 tsp (5 mL) finely grated lemon zest
2 clove garlic, minced
4 large boneless skinless chicken breasts, tenders removed
1/2 cup (125 mL) Ocean Spray® Jellied Cranberry Sauce, melted
1/4 cup (60 mL) teriyaki sauce
1 tsp (5 mL) minced fresh gingerroot
1. Scrape out and discard dark gills from mushrooms; chop mushrooms finely. Heat half of oil in skillet over medium heat; cook onion, salt and pepper, stirring often until onion is translucent. Increase temperature to medium-high and add remaining oil, mushrooms and Craisins®. Cook until mushrooms are browned. Stir in coriander, lemon zest and garlic. Cool to room temperature.
2. Slice open thickest side of each chicken breast to make a pocket that is wide enough to fit two fingers. Stuff equal amounts of mushroom mixture into each chicken breast and thread closed using toothpicks.
3. Preheat an indoor grill to high; grease lightly. Place chicken on grill and immediately reduce temperature to medium-high. Grill chicken, tented with foil, for 20 minutes, turning halfway through cooking.
4. Blend melted jelly with teriyaki sauce and ginger until smooth. Brush all but 2 tbsp (30 mL) over chicken; grill, turning as needed, for 10 to 15 minutes or until an instantread thermometer inserted into the thickest portion of each breast registers 175°F (80°C). Brush with reserved sauce and let rest for 5 minutes.