Description
This Impressive Cranberry Brie Stuffed Chicken is a flavorful and elegant dish perfect for special occasions or a gourmet weeknight dinner. Tender chicken breasts are stuffed with creamy Brie cheese and a sweet-tart cranberry sauce, then seared and baked to golden perfection. The crunchy panko topping and fresh parsley garnish add texture and freshness to create a memorable, show-stopping meal.
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 until they soften, about 5 minutes. Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking for another 3-4 minutes until the sauce thickens. Remove the pan from heat and set aside to cool slightly.
- Stuff the Chicken: Using a sharp knife, cut a pocket into each chicken breast by slicing horizontally without cutting all the way through. Carefully stuff each pocket with the Brie cheese pieces and a generous amount of the cooled cranberry sauce mixture. Secure each stuffed chicken breast with toothpicks to keep the filling inside during cooking.
- Sear the Chicken: Heat a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for 2-3 minutes on each side until they develop a golden-brown crust. This step helps lock in moisture and adds flavor.
- Add the Panko Topping: In a small bowl, mix the panko breadcrumbs with the melted butter until evenly coated. Spread this breadcrumb mixture over the top of each seared chicken breast, giving a crunchy finish.
- Bake the Chicken: Transfer the entire skillet to a preheated oven set at 375°F (190°C). Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F (74°C), ensuring the chicken is cooked through and the cheese inside is melted.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow juices to redistribute. Remove the toothpicks, garnish with chopped fresh parsley, and serve warm. This dish pairs wonderfully with roasted vegetables or a fresh green salad.
Notes
- Ensure the chicken breasts are evenly sized for uniform cooking.
- You can substitute fresh cranberries with frozen ones, just thaw before cooking.
- To make cutting the chicken easier, slightly freeze the breasts for 15 minutes before slicing pockets.
- For extra flavor, add a splash of white wine to the cranberry sauce while cooking.
- Use a meat thermometer to check doneness accurately and prevent overcooking.
