Description
This Impressive Cranberry Brie Stuffed Chicken is a delightful and flavorful showstopper dish featuring tender chicken breasts filled with creamy Brie cheese and a tangy, spiced cranberry filling. The chicken is seared to a golden brown, topped with buttery panko breadcrumbs, and baked to perfection. Finished with fresh parsley for a burst of color and freshness, this recipe is perfect for special occasions or an elegant weeknight dinner.
Ingredients
Scale
Chicken and Stuffing
- 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
- Prepare the cranberry filling: 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 the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking for 3 to 4 minutes until the mixture thickens. Remove the pan from heat and let the cranberry mixture cool.
- Stuff the chicken breasts: Carefully cut a pocket into each chicken breast, creating space for the filling. Stuff the pockets with the Brie cheese pieces and the cooled cranberry mixture. 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. Place the stuffed chicken breasts in the skillet and sear them for 2 to 3 minutes on each side until they develop a golden brown crust.
- Prepare and apply breadcrumb topping: In a small bowl, mix the panko breadcrumbs with the melted butter until evenly combined. Spread this breadcrumb mixture evenly over the tops of the seared chicken breasts.
- Bake the chicken: Transfer the skillet to a preheated oven set at 375°F (190°C). Bake the chicken for 20 to 25 minutes, or until the internal temperature reaches 165°F (74°C), confirming the chicken is fully cooked and safe to eat.
- Rest and garnish: Remove the skillet from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Remove toothpicks, garnish with the chopped fresh parsley, and serve warm.
Notes
- You can substitute fresh cranberries with frozen ones if fresh are not available; just make sure to thaw before cooking.
- For an extra crispy topping, broil the chicken for 1-2 minutes after baking, watching carefully to avoid burning.
- Ensure the chicken is cooked to the proper internal temperature with a meat thermometer to prevent undercooking.
- If Brie is too soft to cut, chill it briefly to make handling easier.
- This dish pairs well with roasted vegetables or a simple green salad for a complete meal.
