This mouthwatering meal is easy, yet elegant. With one pan and parchment paper, you can say goodbye to an evening of dirty dishes and hello to a lavish, low-maintenance meal.

Tart, yet sweet cranberries and creamy goat cheese stuffed inside dijon chicken breasts make this meal utterly amazing, not to mention they’re baked alongside the perfect combination of veggies. Feel free to substitute your favorite veggies in place of Brussels sprouts and sweet potatoes if you so desire. Enjoy!

Can I prep my chicken or veggies the night before?

The next day, cook as directed.

• Prepare the chicken marinade and store in an airtight container in the refrigerator.
• Prepare your chicken (stop just before baking), cover and refrigerate.
• Chop your veggies, store in an airtight container and refrigerate.

How to Pound Out A Chicken Breast:

This is only necessary if you prefer to pound out your chicken to achieve an even thickness, rather than butterfly it.

1. Use a meat tenderizer, wine bottle, rolling pin, pan, pot or can of food to pound out the chicken.
2. Place the chicken breast between two sheets of plastic wrap or parchment paper. If using plastic wrap, moisten chicken with a few drops of water so the plastic wrap doesn’t stick.
3. Starting with the thickest part of the chicken, start to pound on the chicken gently. Make sure you use tiny taps rather than hard hits. If you pound out the chicken too hard, you’ll pulverize the breast rather than flatten it. If you’re not making progress, add a little more pressure with each hit.
4. Working from the center out toward the edges of the breast, pound chicken, moving each strike slightly out.
5. When you reach the outside of the breast, start again from the center, moving in a different direction until the entire breast is the desired thickness.
6. Generally, about 1/4″ – 1/2″ is a good thickness. Make sure the breast is pounded out evenly.