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Impressive Cranberry Brie Stuffed Chicken

Impressive Cranberry Brie Stuffed Chicken

This impressive cranberry brie stuffed chicken recipe is a dish that whispers elegance while delivering comfort, perfect for a cozy dinner or a festive gathering. Imagine a perfectly cooked chicken breast, tender and juicy, giving way to a warm, melty core of creamy Brie cheese and a vibrant burst of sweet-tart cranberries. It’s a combination that truly sings, transforming a simple weeknight meal into something truly memorable.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 boneless, skinless chicken breasts
  • 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
  • 4 ounces brie cheese, rind removed and cut into small pieces
  • 1/4 cup chopped fresh parsley
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter, melted

Equipment

  • oven
  • medium saucepan
  • oven-safe skillet
  • cast iron skillet
  • toothpicks
  • meat thermometer
  • small bowl

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). This ensures your oven is perfectly ready for baking once the chicken is seared.
  2. Heat the olive oil in a medium saucepan over medium heat. You want a gentle warmth to start softening those cranberries.
  3. Add the fresh cranberries to the pan and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes. Listen for those little pops!
  4. Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. This is where the magic of the sweet-tart sauce begins to develop.
  5. Continue cooking the cranberry mixture, stirring occasionally, for another 3-4 minutes, until it thickens slightly. It should coat the back of a spoon.
  6. Remove the cranberry mixture from the heat and set it aside to cool. It's important for it to cool down a bit before stuffing the chicken.
  7. Carefully cut a deep pocket in the thickest part of the center of each chicken breast, being careful not to cut all the way through to the other side. You're creating a little pouch for all that delicious filling.
  8. Stuff each chicken breast with equal amounts of the brie cheese pieces. Don't be shy, but don't overstuff either – we want it to melt beautifully inside.
  9. Spoon a portion of the cooled cranberry mixture into each chicken breast, over the brie cheese. This layering ensures you get both flavors in every bite.
  10. Secure the opening of each chicken breast with two or three toothpicks. This is a crucial step to keep all that wonderful filling safely inside during cooking.
  11. Heat a large oven-safe skillet (cast iron works wonderfully here) over medium-high heat. You're aiming for a nice sizzle when the chicken goes in.
  12. Place the stuffed chicken breasts in the hot skillet and sear them for about 2-3 minutes on each side until golden brown. This step locks in the juices and creates a beautiful crust.
  13. While the chicken is searing, combine the panko breadcrumbs and melted butter in a small bowl. This mixture will give us that irresistible crispy topping.
  14. Once the chicken is nicely browned, remove it from the skillet and set it aside briefly.
  15. Spread the panko mixture evenly over the top of each seared chicken breast. Gently press it on to help it adhere.
  16. Return the chicken to the skillet, panko-side up, and transfer the skillet to the preheated oven.
  17. Bake the chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the thickest part for accuracy.
  18. Remove the chicken from the oven and let it rest for 5 minutes before serving. This allows the juices to redistribute, ensuring tender, moist chicken.
  19. Sprinkle the chopped fresh parsley over the chicken just before serving for a burst of color and freshness. Enjoy your impressive cranberry brie stuffed chicken!

Notes

Don't Overstuff the Pocket: Overstuffing makes it difficult to seal the chicken, and you risk the filling oozing out too much during cooking. Chill the Brie: Pop soft Brie in the freezer for 10-15 minutes before cutting for easier handling. Sear for Flavor and Texture: Searing creates a flavorful crust, helps chicken hold its shape, and locks in juices. Use a Meat Thermometer: Insert into the thickest part (away from stuffing) to ensure 165°F (74°C) internal temperature. Rest is Best: Let chicken rest for at least 5 minutes after baking for juicier and more tender results.