Description
This Impressive Cranberry Brie Stuffed Chicken features tender chicken breasts filled with creamy brie cheese and a tangy, spiced cranberry mixture. Seared to golden perfection and topped with buttery panko breadcrumbs, then baked to juicy perfection, this dish is a perfect balance of savory and sweet flavors, ideal for an elegant dinner or special occasion.
Ingredients
Scale
Chicken and Filling
- 2 boneless, skinless chicken breasts
- 4 ounces brie cheese, rind removed and cut into small pieces
- 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
Cooking and Topping
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
- 1/4 cup chopped fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the stuffed chicken later.
- Cook Cranberries: Heat the olive oil in a medium saucepan over medium heat. Add the fresh cranberries and cook, stirring occasionally, for about 5 minutes until they soften and burst.
- Add Flavorings: Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking for 3-4 more minutes until the mixture thickens slightly. Remove from heat and let it cool.
- Prepare Chicken Pockets: Cut a pocket horizontally in the center of each chicken breast, being careful not to cut through the other side.
- Stuff Chicken: Fill each pocket with the brie cheese pieces, then spoon the cooled cranberry mixture over the brie inside each breast. Secure the opening with toothpicks to keep the filling 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 per side until golden brown.
- Prepare Topping: While the chicken is searing, combine the panko breadcrumbs with melted butter in a small bowl.
- Top Chicken: Remove the browned chicken breasts from the skillet and set aside briefly. Spread the buttery panko breadcrumb mixture evenly over the top of each chicken breast.
- Bake Chicken: Return the topped chicken breasts to the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and Garnish: Remove the chicken from the oven and let it rest for 5 minutes. Remove toothpicks, then sprinkle chopped fresh parsley over the chicken before serving for a fresh, colorful finish.
Notes
- Ensure the chicken pockets are deep enough to hold the filling without breaking through.
- Use an oven-safe skillet to avoid transferring chicken to another dish before baking.
- Check the internal temperature of chicken with a meat thermometer to ensure food safety.
- For extra flavor, you can add a splash of white wine to the cranberry mixture while cooking.
- To make cleanup easier, line your skillet with parchment paper if preferred.
