Directions

Bring the water, sugar and salt to a boil in a large, high-sided stock pot. Add the time, cover and remove from the heat. Allow to steep until room temperature, approximately 3-4 hours. Chill thoroughly in the refrigerator. When the brine is chilled add the chicken breasts. Brine for 3 to 4 hours or up to overnight. Remove from the brine, discarding the liquid, and pat dry.

Roughly chop the basil. Dice the cheese and cranberries and mix together with the herbs. Reserve. Insert a paring knife into the top of the chicken breast at it’s thickest part. Work the blade to one side, being careful not to pierce the side of the breast and keeping the opening as small as possible. Remove the knife and reinsert with the sharp end facing the other side. The goal is to make a cavity where the stuffing will go. Divide the stuffing and insert into the cavity. Secure the opening with a toothpick. Preheat the oven to 330° F/ 166° C.

Pat the skin dry with paper towels, season with the salt and pepper and roll in the flour. Pat off the excess flour. In a skillet, combine the butter and olive oil and place over medium low heat. When the fat is bubbling but not smoking, place the chicken breasts skin side-down into the pan. Pan fry until the skin is crisp and golden, approximately 4 to 6 minutes. Turn the breasts over and brown the other side. Place the skillet in the preheated oven and bake for 12 to 20 minutes, depending on thickness. Allow to rest approximately 10 minutes before slicing. Serve immediately.