Instructions: In heavy saucepan, place chicken broth and bring to a boil over high heat.

Gradually stir in polenta, 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 chilis.

Beat, with mixer on high, for about 2 minutes or until creamy; refrigerate about 10 minutes.

Slit pockets in chicken breasts and sprinkle with salt and pepper; stuff pockets very full with polenta. Arrange chicken in roasting pan and place in 375 degree oven for about 30 minutes or until chicken is fork tender.

Arrange chicken on platter and ladle Cranberry Apricot Relish over top.

Makes
6 servings.

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