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–+ servings

Impressive Cranberry Brie Stuffed Chicken

A delightful combination of sweet cranberries and creamy brie stuffed in tender chicken breasts, topped with a crunchy panko layer.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 2 servings

Ingredients

For the stuffing

  • 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 cut into small pieces
  • 1/4 cup chopped fresh parsley

For the chicken

  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter, melted

Instructions

Preparation

  • Preheat your oven to 375°F (190°C).
  • Heat the olive oil in a medium saucepan over medium heat.
  • Add the fresh cranberries to the pan and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
  • Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper.
  • Continue cooking the cranberry mixture, stirring occasionally, for another 3-4 minutes, until it thickens slightly.
  • Remove the cranberry mixture from the heat and set it aside to cool.
  • Cut a pocket in the center of each chicken breast, being careful not to cut all the way through.
  • Stuff each chicken breast with equal amounts of the brie cheese pieces.
  • Spoon a portion of the cooled cranberry mixture into each chicken breast, over the brie cheese.
  • Secure the opening of each chicken breast with toothpicks to keep the filling in place during cooking.

Cooking

  • Heat a large oven-safe skillet over medium-high heat.
  • Place the stuffed chicken breasts in the skillet and sear them for about 2-3 minutes on each side until golden brown.
  • While the chicken is searing, combine the panko breadcrumbs and melted butter in a small bowl.
  • Once the chicken is browned, remove it from the skillet and set it aside.
  • Spread the panko mixture evenly over the top of each chicken breast.
  • Return the chicken to the skillet and transfer the skillet to the preheated oven.
  • Bake the chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  • Remove the chicken from the oven and let it rest for 5 minutes before serving.
  • Sprinkle the chopped fresh parsley over the chicken just before serving.

Notes

Serve warm with seasonal vegetables or a crisp green salad. Garnish with extra honey or a light citrus vinaigrette. Can be stored in the refrigerator for up to 3 days or frozen.