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Impressive Cranberry Brie Stuffed Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 14 reviews
  • Author: Sue
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Description

This Impressive Cranberry Brie Stuffed Chicken recipe combines juicy chicken breasts with a luxurious filling of melty brie cheese and a tangy, spiced cranberry sauce. The chicken is seared to a golden brown on the stovetop and then baked with a crunchy panko topping, delivering a perfect balance of creamy, sweet, and savory flavors that's ideal for a special dinner or holiday meal.

Ingredients

Chicken and Filling

  • 2 boneless, skinless chicken breasts
  • 4 ounces brie cheese, rind removed and cut into small pieces
  • 1/4 cup chopped fresh parsley

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

Topping

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken.
  2. Cook Cranberries: Heat the olive oil in a medium saucepan over medium heat. Add the fresh cranberries and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
  3. Add Sweeteners and Spices: Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper into the cranberries. Continue cooking for another 3-4 minutes until the mixture thickens slightly.
  4. Cool Cranberry Mixture: Remove the cranberry mixture from the heat and set it aside to cool completely before stuffing.
  5. Prepare Chicken Pockets: Cut a pocket in the center of each chicken breast, careful not to slice all the way through.
  6. Stuff Chicken: Fill each pocket with equal portions of the brie cheese pieces, then spoon cooled cranberry mixture on top of the brie inside the chicken breasts.
  7. Secure Chicken: Use toothpicks to close each chicken breast pocket and keep the filling sealed inside during cooking.
  8. 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.
  9. Prepare Panko Topping: While searing, mix the panko breadcrumbs and melted butter together in a small bowl.
  10. Remove Chicken: Take the seared chicken breasts out of the skillet and set aside momentarily.
  11. Add Topping: Evenly spread the buttered panko mixture over the tops of each chicken breast.
  12. Bake Chicken: Transfer the skillet with the chicken back into the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
  13. Rest and Garnish: Remove the chicken from the oven, let it rest for 5 minutes to allow juices to settle, then sprinkle with chopped fresh parsley before serving.

Notes

  • Be careful when cutting the chicken pockets to avoid slicing all the way through and losing the filling.
  • Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F (74°C).
  • Remove brie rind carefully for a smooth filling texture.
  • Let the cranberry mixture fully cool before stuffing to prevent the cheese from melting too early.
  • Use a skillet that is oven-safe when searing and baking to simplify the cooking process.

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