Peel and halve shallot. Cut into 1/4" slices.

Trim stems off Brussels sprouts and halve vertically (quarter if larger than a ping-pong ball).

Coarsely chop cranberries.

Stem sage and coarsely chop.

Mince garlic.

Place shallot, Brussels, and garlic on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, 1/4 tsp. salt, and a pinch of pepper. Massage oil and seasoning into vegetables.

Spread into a single layer on one side. Roast in hot oven, 10 minutes.

Remove from oven. Brussels will finish cooking in a later step.

While Brussels roast, prepare chicken.

Pat chicken breasts dry.

Place chicken on a cutting board and cover with plastic wrap. Use a heavy object to pound to an even 1/4" thickness. You may also use a gallon bag for easier clean-up.

Divide goat cheese (crumbling with your hands if needed) and cranberries evenly between chicken breasts, placing filling in center of meat.

Fold chicken in half over filling. Be sure filling stays inside chicken. If needed, use a toothpick to help seal. Season chicken with a pinch of salt and pepper.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add stuffed chicken to hot pan and sear until browned, 4-6 minutes per side.

Transfer chicken to empty side of prepared baking sheet. Reserve pan; no need to wipe clean.

Gently flip Brussels. Roast again until Brussels are tender and chicken reaches a minimum internal temperature of 165 degrees, 8-12 minutes.

Rest roasted chicken 5 minutes. Slice chicken if desired.

While chicken rests, make sauce.

Return pan used to sear chicken to medium-high. Add demi-glace, 1 Tbsp. water, sage, and a pinch of salt and pepper to hot pan. Bring to a simmer.

Once simmering, cook until liquid is reduced by half, 4-5 minutes.

Remove from burner and swirl in butter.

Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!