Description
This impressive Cranberry Brie Stuffed Chicken recipe offers a delightful combination of savory and sweet flavors, featuring tender chicken breasts stuffed with creamy Brie cheese and a tangy cranberry sauce. Perfectly seared and baked to juicy perfection, topped with buttery panko breadcrumbs and fresh parsley garnish, this dish makes an elegant and flavorful showstopper for any meal.
Ingredients
Scale
Chicken & Filling
- 2 boneless, skinless chicken breasts
- 4 ounces Brie cheese, rind removed and cut into small pieces
- 1/4 cup chopped fresh parsley
Cranberry Sauce
- 1 tablespoon olive oil
- 1/2 cup fresh cranberries
- 1/4 cup honey
- 1/4 cup orange juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Prepare the Cranberry Sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add 1/2 cup fresh cranberries and cook until softened, about 5 minutes. Stir in 1/4 cup honey, 1/4 cup orange juice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Continue cooking for 3-4 minutes until the mixture thickens slightly. Remove from heat and let it cool.
- Stuff the Chicken: Using a sharp knife, carefully cut a pocket into each chicken breast, ensuring not to cut through the other side. Stuff each pocket with the Brie cheese pieces and a generous amount of the cooled cranberry mixture. Secure the openings with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until they develop a golden-brown crust. This step locks in the flavor and creates a beautiful color.
- Prepare the Breadcrumb Topping: In a small bowl, combine 1/2 cup panko breadcrumbs with 1 tablespoon melted butter until the crumbs are evenly coated. Sprinkle this mixture evenly over the seared chicken breasts in the skillet.
- Bake the Chicken: Preheat your oven to 375°F (190°C). Carefully transfer the skillet with chicken into the oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is fully cooked and juicy.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Remove toothpicks, garnish with freshly chopped parsley, and serve immediately.
Notes
- Make sure to remove the rind from the Brie cheese as it can become bitter when baked.
- Use a meat thermometer to check the internal temperature for perfectly cooked chicken.
- If fresh cranberries are unavailable, frozen cranberries can be used—just thaw before cooking.
- Be careful when cutting the pocket in the chicken to avoid puncturing through the other side.
- For extra flavor, you can add a splash of white wine or balsamic vinegar to the cranberry sauce while cooking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
