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Impressive Cranberry Brie Stuffed Chicken Recipe

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4.6 from 47 reviews

This Impressive Cranberry Brie Stuffed Chicken recipe combines tender chicken breasts stuffed with creamy brie cheese and a tangy-sweet cranberry mixture, topped with crispy buttery panko breadcrumbs and fresh parsley for a flavorful and elegant main course perfect for any occasion.

Ingredients

Scale

Chicken and Stuffing

  • 1 boneless, skinless chicken breast
  • 1 ounce brie cheese, rind removed and cut into small pieces
  • 1 cup chopped fresh parsley
  • 1 cup panko breadcrumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon olive oil

Cranberry Sauce

  • 1 cup fresh cranberries
  • 1 cup honey
  • 1 cup orange juice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper

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 soften and burst, about 5 minutes.
  3. Add Cranberry Sauce Ingredients: Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper into the cranberries.
  4. Simmer Sauce: Continue cooking the cranberry mixture for another 3-4 minutes, stirring occasionally, until it thickens slightly, then remove from heat and let cool.
  5. Prepare Chicken Pockets: Cut a pocket in the center of each chicken breast carefully without cutting all the way through.
  6. Stuff Chicken: Stuff each chicken breast with equal amounts of brie cheese pieces, then spoon cooled cranberry mixture over the brie inside the pocket.
  7. Secure Filling: Close the opening of each chicken breast and secure with toothpicks to keep the filling 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 on each side until golden brown.
  9. Prepare Topping: While searing, combine panko breadcrumbs and melted butter in a small bowl.
  10. Apply Topping: After browning, remove chicken from skillet, spread the panko mixture evenly over the top of each chicken breast.
  11. Bake Chicken: Return the chicken to the skillet and transfer it to the preheated oven. Bake for 25 minutes, or until internal temperature reaches 165°F (74°C).
  12. Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. Remove toothpicks, then sprinkle chopped fresh parsley over the chicken before serving.

Notes

  • Be careful not to cut the chicken pocket all the way through to keep the filling intact.
  • Use a meat thermometer to ensure chicken is cooked to a safe temperature of 165°F (74°C).
  • Brie rind is removed to avoid bitterness and ensure smooth melting inside the chicken.
  • Fresh parsley adds color and freshness, but can be substituted with cilantro or basil if preferred.
  • The panko breadcrumb topping adds a delicious crunchy texture; you can use regular breadcrumbs if panko is unavailable.
  • If you prefer, you can prepare the cranberry sauce a day ahead to save time.

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