Impressive Cranberry Brie Stuffed Chicken Recipe
This impressive cranberry brie stuffed chicken recipe combines tender chicken breasts with a rich brie cheese and tangy cranberry filling, topped with crispy panko breadcrumbs and baked to golden perfection. Ideal for a flavorful dinner that blends sweet, savory, and creamy elements.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
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
- 1/4 cup chopped fresh parsley
Cooking and Topping
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
- Prepare cranberry mixture: Heat olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook, stirring occasionally, until they soften and burst, about 5 minutes.
- Add spices and liquids: Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking the mixture, stirring occasionally, for 4 minutes until it thickens slightly. Remove from heat and let cool.
- Prepare chicken pockets: Cut a pocket in the center of each chicken breast carefully without cutting all the way through.
- Stuff chicken: Stuff each chicken breast with equal portions of brie cheese pieces, then spoon the cooled cranberry mixture over the brie inside each pocket. Secure openings with toothpicks.
- Sear chicken: Heat a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3 minutes on each side until golden brown.
- Make breadcrumb topping: While searing, mix panko breadcrumbs with melted butter in a small bowl.
- Apply topping: Remove chicken from skillet, spread panko mixture evenly over the top of each breast.
- Bake chicken: Return chicken to skillet and transfer to the preheated oven. Bake for 25 minutes or until the internal temperature reaches 165°F (74°C).
- Rest: Remove from oven and let the chicken rest for 5 minutes to retain juices.
- Garnish and serve: Sprinkle chopped fresh parsley over the chicken breasts for freshness and serve warm.
Notes
- To prevent the filling from leaking, make sure to secure the chicken pockets well with toothpicks.
- If fresh cranberries are unavailable, frozen cranberries can be used; thaw before cooking.
- Rind removal from brie is recommended for smoother melting and less bitterness.
- Use an oven-safe skillet to avoid extra dishes and streamline cooking.
- Allow chicken to rest before slicing to keep it moist and flavorful.
