Description
A succulent chicken breast stuffed with creamy Brie and sweet-tart cranberries, baked to golden perfection with a crisp topping and juicy center.
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 oven to 375°F (190°C).
- Heat olive oil in a saucepan over medium heat and cook cranberries until they soften and burst.
- Stir in honey, orange juice, cinnamon, ginger, salt, and pepper and cook until slightly thickened.
- Remove cranberry mixture from heat and let cool.
- Cut a pocket into each chicken breast without cutting through.
- Stuff each breast with Brie and spoon cranberry mixture over the cheese.
- Secure openings with toothpicks.
- Sear stuffed chicken in an oven-safe skillet for 2–3 minutes per side until golden.
- Mix panko breadcrumbs with melted butter and spread over chicken.
- Transfer skillet to oven and bake 20–25 minutes until internal temperature reaches 165°F.
- Rest chicken 5 minutes, remove toothpicks, garnish with parsley, and serve.
Notes
- Add a splash of balsamic vinegar for deeper cranberry flavor.
- Increase honey slightly if you prefer a sweeter filling.
- Always use a meat thermometer for best results.
- Regular breadcrumbs can replace panko if needed.
- Orange zest adds extra brightness to the filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 450
- Sugar: 14g
- Sodium: 520mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 120mg