Description
This Impressive Cranberry Brie Stuffed Chicken recipe features tender chicken breasts stuffed with creamy brie cheese and a tangy-sweet cranberry mixture. Baked to perfection with a golden panko crust, it’s a delightful balance of savory and fruity flavors perfect for a special dinner or holiday 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
- 1/2 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 and Cooking
- 1 tablespoon olive oil
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Prepare the cranberry sauce: In a small saucepan, combine fresh cranberries, honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Bring to a simmer over medium heat and cook until the cranberries burst and the mixture thickens slightly, about 10 minutes. Remove from heat and let it cool slightly.
- Prepare chicken breasts: Carefully butterfly the chicken breasts by slicing them horizontally to create a pocket without cutting all the way through. This will hold the stuffing.
- Stuff the chicken: Spoon the cranberry sauce into the pocket of each chicken breast, then evenly distribute the brie cheese pieces and chopped fresh parsley inside. Ensure the stuffing is well contained within the chicken.
- Prepare breadcrumb coating: In a small bowl, combine panko breadcrumbs and melted butter. Mix until the breadcrumbs are well coated.
- Coat the stuffed chicken: Lightly brush the outside of each stuffed chicken breast with olive oil. Then press the panko breadcrumb mixture all over the outside to form an even coating.
- Bake the chicken: Preheat the oven to 375°F (190°C). Place the stuffed and breaded chicken breasts on a baking sheet or oven-safe dish. Bake for 25-30 minutes or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the breadcrumb crust is golden brown.
- Rest and serve: Let the chicken rest for 5 minutes after baking to allow the juices to redistribute. Serve hot, optionally garnished with extra parsley and alongside your favorite sides.
Notes
- You can substitute dried cranberries if fresh are unavailable, but fresh will give the best tart flavor.
- Remove the rind from the brie to avoid an overly strong or chewy texture inside the chicken.
- Butter in the breadcrumb coating helps create a crisp and golden crust.
- To butterfly chicken breasts safely, use a sharp knife and take your time to avoid cutting through completely.
- Use a meat thermometer to ensure perfectly cooked chicken without overcooking.
Keywords: stuffed chicken, cranberry brie chicken, baked chicken breast, holiday chicken recipe, panko crusted chicken