Cranberry Brie Stuffed Chicken (Print Version)
# Ingredients:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Filling
02 -
4 ounces brie cheese, rind removed and cut into small pieces
03 -
1/2 cup fresh cranberries
04 -
1/4 cup honey
05 -
1/4 cup orange juice
06 -
1/4 teaspoon ground cinnamon
07 -
1/4 teaspoon ground ginger
08 -
1/4 teaspoon salt
09 -
1/4 teaspoon black pepper
→ Topping
10 -
1/2 cup panko breadcrumbs
11 -
1 tablespoon butter, melted
12 -
1/4 cup chopped fresh parsley
→ Cooking fat
13 -
1 tablespoon olive oil
# Instructions:
01 -
Set the oven to preheat at 375°F (190°C).
02 -
Heat olive oil in a medium saucepan over medium heat, then add cranberries and cook until they soften and burst, about 5 minutes.
03 -
Stir in honey, orange juice, cinnamon, ginger, salt, and black pepper, cooking for an additional 3-4 minutes until slightly thickened. Remove from heat and let cool.
04 -
Cut a pocket into the center of each chicken breast, taking care not to slice through completely.
05 -
Place brie pieces inside each pocket, then spoon the cooled cranberry sauce over the brie. Secure openings with toothpicks to retain filling during cooking.
06 -
Heat an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until golden brown.
07 -
Combine panko breadcrumbs with melted butter in a small bowl.
08 -
Remove chicken from skillet, spread the panko mixture evenly over each breast, return to the skillet and bake in the preheated oven for 20-25 minutes or until internal temperature reaches 165°F (74°C).
09 -
Allow chicken to rest for 5 minutes after baking, then sprinkle with chopped fresh parsley before serving.
# Notes:
01 -
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
02 -
Using toothpicks helps keep the filling secure during cooking.
03 -
Adjust the sweetness of the cranberry sauce to suit your preference.
04 -
Resting the chicken after cooking retains moisture and improves texture.