Description
Impressive Cranberry Brie Stuffed Chicken is a flavorful and elegant dish featuring tender chicken breasts stuffed with creamy brie cheese and a sweet-tart cranberry mixture. The chicken is seared for a golden crust, topped with buttery panko breadcrumbs, then baked to juicy perfection. Garnished with fresh parsley, this recipe combines rich, savory, and fruity flavors, making it perfect for a special dinner or holiday meal.
Ingredients
Scale
Chicken and Stuffing
- 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
Breading Topping
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare Cranberry Sauce: Heat the olive oil in a medium saucepan over medium heat.
- Cook Cranberries: Add the fresh cranberries and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
- Add Sweeteners and Spices: Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper.
- Simmer Sauce: Continue cooking the cranberry mixture, stirring occasionally, for another 3-4 minutes until it thickens slightly.
- Cool Sauce: Remove the cranberry mixture from heat and set it aside to cool.
- Prepare Chicken Pockets: Cut a pocket in the center of each chicken breast, being careful not to cut all the way through.
- Stuff Chicken: Stuff each chicken breast with equal amounts of brie cheese pieces.
- Add Cranberry Filling: Spoon a portion of the cooled cranberry mixture over the brie cheese inside each chicken breast.
- Secure Chicken: Use toothpicks to close the opening of each chicken breast, ensuring the filling stays inside during cooking.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear them for 2-3 minutes on each side until golden brown.
- Mix Breadcrumb Topping: In a small bowl, combine panko breadcrumbs with melted butter.
- Remove Chicken Temporarily: Take the chicken out of the skillet and set aside.
- Add Breadcrumb Topping: Evenly spread the panko mixture over the top of each chicken breast.
- Bake Chicken: Return the chicken breasts to the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest Chicken: Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute.
- Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken before serving for color and freshness.
Notes
- Make sure not to cut through the chicken breasts when creating the pockets to avoid leakage of filling.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F (74°C).
- If brie rind is undesired, make sure to remove it thoroughly for a creamier texture.
- Panko breadcrumbs mixed with butter add a crispy, flavorful topping, but feel free to omit for a gluten-free option.
- Letting the chicken rest after baking ensures moist, tender meat.
