This was one of the easiest and most satisfying meals I've had in a long time.  It's a definite crowd pleaser, even if you've got a picky one!

It's also a good way to sneak some antioxidants into your diet- and what better way to disguise them than with cream cheese- the happy little heart of the midwest food scene.

(takes: about 20 minutes)
(makes: two servings)
2 boneless, skinless chicken breasts
1 clove minced garlic
1 small onion, or 1 T. dried minced onion
1 cup whole cranberries
1-2 T. honey or sugar, adjusting sweetness to taste
1 tsp. fresh cracked black pepper
1 tsp. salt
1 tsp. balsamic vinegar
1/2 c. cream cheese
1/4 c. orange juice

Mince the onion if using fresh.  Put the cranberries, sugar, and onion into a saucepan over medium heat.  Add the orange juice and simmer until the cranberries break down and they form a sauce (about 10 minutes).  Stir occasionally.

While the sauce is simmering, heat a heavy cast iron skillet for a minute or so over high heat, then place the chicken breasts in the pan and reduce heat to medium.  Sprinkle the chicken with the black pepper, salt, and minced garlic and cook until internal temperature reaches at least 165'F.  Remove the chicken from the pan and slice them almost in half lengthwise, like a hot dog bun.  Stuff each chicken breast with 1/4 cup cream cheese, then top with the cranberry sauce.  Drizzle with a little extra balsamic vinegar as a garnish, if you'd like.

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