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Impressive Cranberry Brie Stuffed Chicken Recipe

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4 from 45 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 2 servings

Description

This Impressive Cranberry Brie Stuffed Chicken recipe combines juicy, tender chicken breasts with a burst of sweet and tangy cranberry sauce, creamy brie cheese, and a crunchy breadcrumb topping. Perfectly seared and baked to golden perfection, this dish is a beautiful and flavorful centerpiece for any dinner occasion.

Ingredients

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
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter, melted

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

Instructions

  1. Preheat and heat oil: Preheat your oven to 375°F (190°C). Heat the olive oil in a medium saucepan over medium heat.
  2. Cook cranberries: Add the fresh cranberries to the pan and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
  3. Add flavorings: Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking the cranberry mixture, stirring occasionally, for another 3-4 minutes, until it thickens slightly.
  4. Cool mixture: Remove the cranberry mixture from the heat and set it aside to cool.
  5. Prepare chicken pockets: Cut a pocket in the center of each chicken breast, being careful not to cut all the way through.
  6. Stuff chicken: Stuff each chicken breast with equal amounts of the brie cheese pieces. Spoon a portion of the cooled cranberry mixture into each chicken breast, placing it over the brie cheese.
  7. Secure chicken: Secure the opening of each chicken breast with toothpicks to keep the filling in place during cooking.
  8. Sear chicken breasts: Heat a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear them for about 2-3 minutes on each side until golden brown.
  9. Prepare breadcrumb topping: While the chicken is searing, combine the panko breadcrumbs and melted butter in a small bowl.
  10. Remove and top chicken: Once the chicken is browned, remove it from the skillet and set it aside. Spread the panko mixture evenly over the top of each chicken breast.
  11. Bake chicken: Return the chicken to the skillet and transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  12. Rest and garnish: 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

  • To easily remove the rind from the brie, chill it in the freezer for 10 minutes, then peel gently.
  • Use a meat thermometer to ensure chicken is cooked through to a safe internal temperature of 165°F (74°C).
  • Remove toothpicks before serving to avoid any choking hazards.
  • Fresh cranberries can be substituted with frozen if fresh are unavailable; thaw before cooking.
  • This recipe pairs well with roasted vegetables or a fresh green salad.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/impressive-cranberry-brie-stuffed-chicken-recipe/