Pistachio and Lemon Goat Cheese Stuffed Chicken with an Umeboshi Plum Vinegar Pickled Cranberry Oran

Name: Pistachio and Lemon Goat Cheese Stuffed Chicken with an Umeboshi Plum Vinegar Pickled Cranberry Oran
Ingredients: 6 ounces bagged fresh cranberries; ½ C water; 2 T honey; 1 C Umeboshi Plum White Balsamic Vinegar from Olive This!; 2 Clementines peeled and sectioned; ½ t cracked black pepper; 3 large skinless boneless chicken breasts, about 8-10 ounces each; 2/3 C salted shelled pistachios, divided; 1/3 C Italian breadcrumbs. I used Progresso brand; 1, 4 oz. package plain goat cheese (Don’t use the crumbled goat cheese. Need the soft version); Zest from one large lemon; 1 large garlic clove grated; 1 large egg; 2 T cream (2% milk with also work); 1/3 C chopped Italian leaf parsley reserving some for garnish when serving meal; 1 ½ t kosher salt + ½ t black pepper; 2 T olive oil to grease baking dish and a couple T olive oil to drizzle over the top

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Ingredients

6 ounces bagged fresh cranberries
½ C water
2 T honey
1 C Umeboshi Plum White Balsamic Vinegar from Olive This!
2 Clementines peeled and sectioned
½ t cracked black pepper
3 large skinless boneless chicken breasts, about 8-10 ounces each
2/3 C salted shelled pistachios, divided
1/3 C Italian breadcrumbs. I used Progresso brand
1, 4 oz. package plain goat cheese (Don’t use the crumbled goat cheese. Need the soft version)
Zest from one large lemon
1 large garlic clove grated
1 large egg
2 T cream (2% milk with also work)
1/3 C chopped Italian leaf parsley reserving some for garnish when serving meal
1 ½ t kosher salt + ½ t black pepper
2 T olive oil to grease baking dish and a couple T olive oil to drizzle over the top