Description
This Impressive Cranberry Brie Stuffed Chicken features succulent chicken breasts filled with creamy brie cheese and a tangy, spiced cranberry filling. The dish is elegantly finished with a buttery panko crust and fresh parsley, offering a perfect balance of savory, sweet, and tart flavors that make for an impressive and flavorful main course.
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 prepare for baking the stuffed chicken.
- Cook Cranberry Mixture: Heat olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook for about 5 minutes until they soften and burst. Stir in honey, orange juice, cinnamon, ginger, salt, and pepper, cooking for another 3-4 minutes until slightly thickened. Remove from heat and let cool.
- Prepare Chicken Pockets: Carefully cut a pocket in the center of each chicken breast without cutting all the way through to hold the filling.
- Stuff Chicken: Fill each chicken breast pocket with brie cheese pieces and spoon some cooled cranberry mixture over the brie. Secure the openings with toothpicks to prevent filling from spilling.
- Sear Chicken: Heat a large oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.
- Prepare Topping: In a small bowl, combine panko breadcrumbs with melted butter. Remove chicken from skillet and spread the panko mixture evenly over the tops of the chicken breasts.
- Bake Chicken: Return the skillet with chicken to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Rest and Garnish: Remove chicken from oven and let rest for 5 minutes. Remove toothpicks and sprinkle chopped fresh parsley on top before serving for freshness and color.
Notes
- Ensure not to cut all the way through the chicken breasts when making pockets to keep the filling inside.
- Use an instant-read thermometer to verify chicken is cooked safely to 165°F (74°C).
- Removing the rind from brie cheese prevents a bitter taste and ensures smooth melting.
- This recipe works well with fresh cranberries but dried cranberries can be used with adjusted cooking times.
- Butter in the panko topping adds a golden, crispy crust but can be substituted with olive oil for a lighter option.
