How to make it

  • Place chicken broth in heavy saucepan and bring to a boil over high heat.
  • Gradually stir in polenta then reduce heat to medium and continue whisking to prevent lumping.
  • When thick remove from heat and let sit 5 minutes.
  • Empty polenta into mixing bowl and stir in cheese, half and half and chilies.
  • Beat with mixer on high speed for 2 minutes then refrigerate 10 minutes.
  • Slit pockets in chicken breasts and sprinkle with salt and pepper.
  • Stuff pockets very full with polenta then arrange chicken in roasting pan.
  • Place in 375 oven for 30 minutes then arrange on platter and ladle relish over top.
  • To make relish place sugar and water in heavy saucepan over medium high heat.
  • Cook stirring until sugar is dissolved then bring to a boil without stirring.
  • Add cranberries, apricots, vinegar, brown sugar, and ginger.
  • Reduce heat to simmer then uncover and cook 5 minutes stirring occasionally.
  • Remove from heat to cool.

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