Description
A delightful dish featuring juicy chicken breasts stuffed with tart cranberry sauce and creamy brie cheese, topped with a crunchy panko crust.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 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 and cut into small pieces
- 1/4 cup chopped fresh parsley
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- 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 for another 3-4 minutes until it thickens slightly. Remove from heat and set 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 openings of each chicken breast with toothpicks.
- Heat a large oven-safe skillet over medium-high heat and place the stuffed chicken breasts in the skillet, searing for about 2-3 minutes on each side until golden brown.
- In a small bowl, combine the panko breadcrumbs and melted butter.
- Once browned, remove the chicken from the skillet, spread the panko mixture evenly over the top of each, then return to the skillet.
- Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes or until it reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley before serving.
Notes
For extra crunch, toast the panko lightly before mixing with butter. Cool chicken and store in an airtight container for up to 3 days. Do not freeze the stuffed chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 15g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg
Keywords: chicken, stuffed chicken, cranberry, brie, main course, easy chicken recipe, holiday dish