Description
This Impressive Cranberry Brie Stuffed Chicken recipe is a flavorful and elegant dish perfect for special occasions or a gourmet weeknight dinner. Juicy chicken breasts are stuffed with creamy Brie cheese and a tangy, spiced cranberry sauce, then topped with a buttery panko crust and baked to perfection. A delightful balance of sweet, savory, and aromatic flavors that will impress your guests.
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
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
- Prepare the cranberry sauce: Heat 1 tablespoon of olive oil in a medium saucepan over medium heat. Add the fresh cranberries and cook, stirring occasionally, until the cranberries begin to soften and burst, about 5 minutes. Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue to cook for another 3 to 4 minutes until the sauce thickens slightly. Remove from heat and let the sauce cool to room temperature.
- Stuff the chicken breasts: Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff each pocket evenly with the Brie cheese pieces and a generous spoonful of the cooled cranberry sauce. Secure the openings with toothpicks to keep the filling inside during cooking.
- Sear the chicken: Preheat a large oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and sear them for 2 to 3 minutes on each side, or until they develop a nice golden-brown crust. This step adds flavor and helps seal in the juices.
- Add breadcrumb topping: In a small bowl, combine the panko breadcrumbs with the melted butter, stirring until the breadcrumbs are evenly coated. Sprinkle this mixture evenly over the top of the seared chicken breasts, pressing lightly to help it adhere.
- Bake the chicken: Transfer the skillet to a preheated oven at 375°F (190°C). Bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C) when checked with an instant-read thermometer, indicating the chicken is cooked through.
- Rest and serve: Remove the skillet from the oven and let the chicken rest for 5 minutes. Remove the toothpicks, garnish the chicken breasts with the chopped fresh parsley, and serve warm for an impressive and delicious meal.
Notes
- Removing the rind from Brie is optional; it can be eaten but may alter the texture slightly.
- Fresh cranberries can be substituted with frozen if fresh are not available; just thaw before use.
- Use an instant-read thermometer to ensure chicken is cooked safely to 165°F.
- To make preparation easier, prepare the cranberry sauce in advance and refrigerate until needed.
- This recipe pairs wonderfully with a side of roasted vegetables or a simple green salad.
- For a nut-free version, ensure panko breadcrumbs are safe or substitute with crushed gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Searing and Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 520
- Sugar: 15g
- Sodium: 390mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
