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 the polenta into mixing bowl. Stir in cheese, half and half and chilies. Beat with mixer on high for 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 F. 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.

Cranberry-Apricot Relish: In heavy saucepan, place 3/4-cup sugar and 1/4-cup water over medium high heat. Cook, stirring, until sugar is dissolved; bring to a boil without stirring. Add 1-1/2 cups fresh cranberries; 1/2 cup chopped dried apricots, 2 tablespoons vinegar, 3 tablespoons brown sugar and 1-1/3 teaspoons minced fresh ginger. Reduce heat and simmer, uncovered, about 5 minutes or until cranberries pop and mixture starts to thicken, stirring occasionally. Remove from heat and cool.

Barbara Morgan Concord, CA