Cranberry Brie Stuffed Chicken
Impress your guests with this easy yet elegant cranberry brie stuffed chicken that combines savory chicken with tangy-sweet cranberry and creamy brie cheese.
Ingredients
Main Ingredients
- 4 pieces Boneless, skinless chicken breasts Choose breasts of similar size for even cooking.
- 4 ounces Brie cheese, cut into pieces Use triple-cream or classic brie for best melting.
- 1/2 cup Cranberry sauce A chunky sauce adds texture and prevents over-saturation.
- 1 tablespoon Olive oil Use for searing the chicken.
- to taste Salt and pepper Essential for seasoning.
- Fresh herbs (optional, for garnish) Use any fresh herbs of choice.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels.
- Use a sharp paring knife to cut a horizontal pocket into the thickest part of each breast.
- Stuff each pocket with pieces of brie and about a tablespoon of cranberry sauce.
- Secure the pockets with toothpicks if necessary and season with salt and pepper.
Cooking
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the chicken on both sides until golden brown, about 3–4 minutes per side.
- Transfer the seared breasts to a baking dish and bake for 20–25 minutes, or until the chicken registers 165°F (74°C) internally.
- Allow the chicken to rest for 5 minutes before slicing. Serve with a salad or roasted vegetables.
Notes
Make-ahead option: Assemble and refrigerate for up to 24 hours before cooking. Avoid overfilling the pockets to prevent cheese leakage.