Cranberry Brie Stuffed Chicken
This dish combines juicy chicken breasts with creamy brie cheese and a delightful cranberry filling, perfect for special occasions or cozy family dinners.
Ingredients
For the chicken
- 2 pieces boneless, skinless chicken breasts Make sure to cut a pocket in each breast.
- 1 tablespoon olive oil For cooking the cranberries.
- 4 ounces brie cheese, rind removed and cut into small pieces Cheese should be cut into manageable pieces.
- 1 tablespoon butter, melted To combine with panko for topping.
- 1/2 cup chopped fresh parsley For garnish.
- 1/2 cup panko breadcrumbs For a crunchy topping.
For the cranberry filling
- 1/2 cup fresh cranberries Fresh cranberries recommended for best flavor.
- 1/4 cup honey Sweetener for the filling.
- 1/4 cup orange juice Adds tanginess to the filling.
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a medium saucepan over medium heat.
- Add the fresh cranberries to the pan and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
- Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper.
- Continue cooking the cranberry mixture for another 3-4 minutes until it thickens slightly. Remove from heat and set aside to cool.
- Cut a pocket in the center of each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with equal amounts of brie cheese pieces.
- Spoon a portion of the cooled cranberry mixture into each chicken breast over the brie cheese.
- Secure the opening of each chicken breast with toothpicks to keep the filling in during cooking.
Cooking
- Heat a large oven-safe skillet over medium-high heat.
- Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until golden brown.
- While the chicken is searing, combine the panko breadcrumbs and melted butter in a small bowl.
- Once the chicken is browned, remove it from the skillet and set aside.
- Spread the panko mixture evenly over the top of each chicken breast.
- Return the chicken 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).
- Remove the chicken from the oven and let it rest for 5 minutes before serving.
- Sprinkle the chopped fresh parsley over the chicken just before serving for a burst of color and freshness.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave. Make sure to remove the toothpicks before serving.