Cranberry Brie Stuffed Chicken
Tender chicken breasts stuffed with creamy brie and cranberry sauce, topped with a golden herb breadcrumb crust for a stunning festive main dish.
Ingredients
- 4 chicken breasts boneless & skinless
- 1 cup cranberry sauce homemade or store-bought
- 6 –8 oz brie cheese sliced
- 1 cup seasoned breadcrumbs
- 2 tbsp melted butter
- 1 tbsp fresh rosemary chopped
- 1 tbsp fresh thyme leaves
- 2 cloves garlic minced
- Salt & pepper to taste
- 1 tbsp olive oil for searing
Instructions
- Prepare the Chicken : Cut a deep pocket into each chicken breast without cutting through. Season the inside and outside with salt and pepper.
- Stuff : Add slices of brie and 1–2 tablespoons of cranberry sauce into each pocket.
- Make the Topping : Combine breadcrumbs, melted butter, rosemary, thyme, and garlic in a small bowl.
- Sear : Heat olive oil in a skillet over medium-high heat. Sear each chicken breast for 2 minutes per side until lightly golden.
- Bake : Transfer chicken to a baking dish. Spoon any remaining cranberry sauce around the chicken. Top each breast with the breadcrumb mixture.
- Bake at 375°F (190°C) for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
- Serve : Let rest for 5 minutes before slicing. Spoon the warm cranberry juices from the pan over the chicken.
Notes
Tips
- Use a sharp knife to create a deep pocket without cutting all the way through.
- Don’t overfill the chicken or the cheese will leak out as it bakes.
- Let the chicken rest before cutting to keep it juicy.
Variations
- Apple Brie Stuffed Chicken: Swap cranberry sauce for sautéed apples.
- Spinach & Brie Stuffed Chicken: Add garlic-sautéed spinach to the filling.
- Pecan & Cranberry Topping: Add chopped pecans to the breadcrumb mixture for added crunch.
Storage
- Refrigerator: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze unbaked stuffed chicken for up to 2 months.
- Reheat: Warm in the oven at 325°F (165°C) until heated through.