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Impressive Cranberry Brie Stuffed Chicken Recipe

Impressive Cranberry Brie Stuffed Chicken Recipe
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★★★★★

5.2 from 30 reviews

Impressive Cranberry Brie Stuffed Chicken is a delightful and elegant main dish featuring juicy chicken breasts stuffed with creamy brie cheese and a tangy-sweet fresh cranberry mixture. The chicken is seared to golden perfection, topped with a buttery panko crust, and baked until tender and flavorful. This recipe combines festive flavors of cranberry, honey, cinnamon, and orange juice, making it perfect for holiday dinners or special occasions.

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
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter, melted
  • 1 tablespoon olive oil

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

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s at the right temperature for baking the stuffed chicken.
  2. Cook Cranberries: Heat olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook until they soften and burst, about 5 minutes, stirring occasionally.
  3. Add Flavorings: Stir in honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking the mixture for another 3-4 minutes until it thickens slightly. Remove from heat and set aside to cool.
  4. Prepare Chicken Pockets: Carefully cut a pocket into the center of each chicken breast without cutting all the way through.
  5. Stuff Chicken: Stuff each chicken breast with the brie cheese pieces, then spoon the cooled cranberry mixture over the brie inside the pocket. Secure the openings with toothpicks to keep the filling inside during cooking.
  6. Sear Chicken: Heat a large oven-safe skillet over medium-high heat. Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until they are golden brown.
  7. Prepare Panko Topping: While chicken is searing, mix panko breadcrumbs with melted butter in a small bowl.
  8. Apply Panko Crust: Remove chicken breasts from the skillet and set aside. Evenly spread the panko mixture over the tops of each chicken breast.
  9. Bake: Return the chicken to the skillet if removed, then transfer the skillet to the preheated oven. Bake for 20-25 minutes until the internal temperature of the chicken reaches 165°F (74°C).
  10. Rest and Garnish: Remove from the oven and let the chicken rest for 5 minutes. Remove toothpicks, sprinkle chopped fresh parsley over the top, and serve.

Notes

  • Ensure chicken breasts are of even thickness for uniform cooking.
  • Removing the brie rind is recommended for better texture and eating experience.
  • Use an instant-read thermometer to check for doneness to avoid under or overcooking.
  • Fresh cranberries can be substituted with frozen cranberries if fresh are unavailable; just thaw before use.
  • To make this dish gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs.
  • Leftovers can be refrigerated for up to 3 days and reheated gently.

Nutrition

Keywords: stuffed chicken, cranberry chicken, brie stuffed chicken, holiday chicken recipe, chicken with cranberry sauce, festive chicken dish

Find it online: https://cheframiflavor.com/impressive-cranberry-brie-stuffed-chicken-recipe/