Description
This Impressive Cranberry Brie Stuffed Chicken recipe features tender chicken breasts filled with creamy Brie cheese and a tangy-sweet cranberry sauce. Searing and then baking ensure a golden crust topped with buttery panko breadcrumbs for a deliciously crunchy finish, making it a flavorful showstopper perfect for special dinners.
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
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
- Prepare Cranberry Sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook until they soften, about 5 minutes. Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue to cook for 3-4 minutes until the mixture thickens slightly. Remove from heat and set aside to cool.
- Stuff the Chicken: Cut a pocket into each chicken breast by slicing horizontally through the thickest part without cutting all the way through. Stuff these pockets with Brie cheese pieces and a generous amount of the cooled cranberry sauce mixture. Secure each pocket with toothpicks to hold the filling inside during cooking.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear for 2-3 minutes on each side until they develop a golden brown crust, which helps lock in juices and flavors.
- Prepare Topping: In a small bowl, combine the panko breadcrumbs with melted butter until evenly coated. Spread this mixture over the top of each seared chicken breast to create a crunchy topping.
- Bake the Chicken: Transfer the skillet with the chicken to a preheated oven set to 375°F (190°C). Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C), ensuring it is cooked through.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Remove toothpicks, garnish with chopped fresh parsley, and serve warm.
Notes
- Make sure to remove the rind from the Brie as it can be bitter when cooked.
- Use fresh cranberries for the best tart flavor; frozen cranberries can be used but may require longer cooking.
- If you don’t have an oven-safe skillet, transfer the chicken to a baking dish after searing.
- Check the chicken’s internal temperature with a meat thermometer to avoid overcooking.
- For a nut-free option, ensure panko breadcrumbs are safe or substitute with crushed gluten-free crackers if needed.
