Impressive Cranberry Brie Stuffed Chicken Recipe
This Impressive Cranberry Brie Stuffed Chicken recipe combines juicy chicken breasts with a creamy brie cheese filling and a tangy-sweet homemade cranberry sauce. The chicken is seared to a golden brown and finished in the oven with a buttery panko breadcrumb topping, delivering a delightful mix of textures and flavors perfect for holiday dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
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
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
- 1 tablespoon olive oil
Cranberry Sauce
- 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
- Preheat Oven and Prepare Sauce: Preheat your oven to 375°F (190°C). Heat olive oil in a medium saucepan over medium heat.
- Cook Cranberries: Add fresh cranberries to the pan and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
- Add Flavorings: Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking the cranberry mixture while stirring occasionally for another 3-4 minutes until it thickens slightly. Remove from heat and set aside to cool.
- Prepare Chicken Pockets: Cut a pocket in the center of each chicken breast, taking care not to cut all the way through.
- Stuff Chicken: Stuff each chicken breast evenly with brie cheese pieces, then spoon cooled cranberry mixture over the brie inside each pocket.
- Secure Chicken: Use toothpicks to secure the openings of the stuffed chicken breasts, ensuring 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 for 2-3 minutes on each side until golden brown.
- Prepare Topping: While searing, combine panko breadcrumbs and melted butter in a small bowl.
- Apply Topping and Bake: Remove seared chicken from skillet. Spread the panko mixture evenly over the top of each breast. Return chicken to skillet and transfer skillet to the preheated oven.
- Bake Chicken: Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Rest and Garnish: Remove chicken from oven, let rest for 5 minutes. Remove toothpicks, then sprinkle chopped fresh parsley over the top before serving.
Notes
- For a more intense cranberry flavor, add a splash of balsamic vinegar to the cranberry mixture.
- If you prefer a sweeter filling, increase the honey by one or two tablespoons.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- If panko breadcrumbs are unavailable, regular breadcrumbs can be used but the texture will be less crispy.
- Adding a small amount of grated orange zest to the cranberry mixture enhances the citrus flavor.
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