Go Back

Cranberry Brie Stuffed Chicken

Deliciously cozy chicken breasts stuffed with a blend of sweet cranberries and creamy brie cheese, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Chicken and Filling
  • 2 pieces boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup fresh cranberries
  • 1/4 cup honey local honey gives a lovely touch
  • 1/4 cup orange juice freshly squeezed adds brightness
  • 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 for that fresh finish
  • 1/2 cup panko breadcrumbs for a delightful crunch
  • 1 tablespoon butter melted

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Heat the olive oil in a medium saucepan over medium heat.
  3. Add the fresh cranberries to the pan and stir occasionally for about 5 minutes until they soften and burst.
  4. Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper, cooking the mixture for another 3-4 minutes.
  5. Remove the cranberry mixture from the heat and let it cool.
  6. Cut a pocket in the center of each chicken breast, being careful not to cut all the way through.
  7. Stuff each chicken breast with equal amounts of brie cheese pieces.
  8. Spoon a portion of the cooled cranberry mixture over the brie in each chicken breast.
  9. Secure the openings of each chicken breast with toothpicks.
Cooking
  1. Heat a large oven-safe skillet over medium-high heat.
  2. Sear the chicken breasts for about 2-3 minutes on each side until golden brown.
  3. Combine the panko breadcrumbs and melted butter in a small bowl.
  4. Spread the panko mixture evenly over the top of each chicken breast.
  5. Return the chicken to the skillet and transfer the skillet to the preheated oven.
  6. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
  7. Remove from oven and let rest for 5 minutes.
  8. Sprinkle with chopped fresh parsley before serving.

Notes

To save time, prepare the cranberry filling a day ahead. For leftovers, store in an airtight container in the fridge for up to 3 days and reheat in the oven at 350°F (175°C) for about 10-15 minutes.