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Cranberry Brie Stuffed Chicken

Cranberry Brie Stuffed Chicken for a Cozy Dinner Delight

This Cranberry Brie Stuffed Chicken recipe combines savory and sweet, creating a cozy dinner that's quick to prepare and gluten-free.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, skinless chicken breasts The perfect canvas, providing lean protein to hold the rich filling.
  • 2 tablespoons Olive oil Ideal for sautéing, adding moisture and a hint of richness.
  • 8 ounces Brie cheese The star ingredient that melts beautifully, creating a creamy interior.
For the Cranberry Sauce
  • 12 ounces Fresh cranberries Offers tartness that balances the richness of the brie.
  • 2 tablespoons Honey Sweetens the sauce and glazes the chicken.
  • 2 tablespoons Orange juice Adds brightness and a citrus zing.
  • 1 teaspoon Ground cinnamon Introduces warmth and depth to the cranberry sauce.
  • 0.25 teaspoon Ground ginger Offers a hint of heat, complementing the sweetness from the honey.
  • 1 pinch Salt Enhances and elevates the flavors.
  • 1 pinch Black pepper Adds subtle heat to enhance the savory elements.
For the Coating
  • 1 cup Panko breadcrumbs Gives a crispy, golden-brown outer crust.
  • 2 tablespoons Butter Brushed on top to achieve a crisp finish.
For Garnish
  • 2 tablespoons Chopped fresh parsley Adds a pop of color and fresh flavor.

Equipment

  • Skillet
  • medium saucepan
  • Baking sheet
  • Oven
  • Knife
  • Toothpicks

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 375°F (190°C).
  2. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook for about 5 minutes, stirring occasionally, until they burst.
  3. Mix in 2 tablespoons of honey, 2 tablespoons of orange juice, 1 teaspoon of ground cinnamon, ¼ teaspoon of ground ginger, a pinch of salt, and black pepper. Cook for 3-4 minutes until the mixture thickens.
  4. Transfer the cranberry mixture to a small bowl and let it cool for a few minutes.
  5. Slice a pocket into each chicken breast, being careful not to cut all the way through.
  6. Stuff each pocket with brie cheese and cooled cranberry mixture, securing the openings with toothpicks.
  7. Heat a skillet over medium-high heat and sear the stuffed chicken for 2-3 minutes on each side until golden brown.
  8. Place the chicken on a baking sheet and sprinkle with panko breadcrumbs, brushing with melted butter.
  9. Bake for 20-25 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley before serving.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 20gProtein: 35gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 3mgCalcium: 200mgIron: 2mg

Notes

Use toothpicks to secure chicken pockets after stuffing to prevent leakage. Prepare stuffed chicken in advance for convenience. Substitute panko with gluten-free breadcrumbs if needed.

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