Cranberry Brie Stuffed Chicken (Printable Version)
Savory chicken breasts filled with brie and cranberry, baked with a crispy, buttery panko topping.
# Ingredients Required:
→ Poultry
01 -
2 boneless, skinless chicken breasts
→ Fruit and Herbs
02 -
120 ml fresh cranberries
03 -
60 ml orange juice
04 -
15 g chopped fresh parsley
→ Dairy
05 -
115 g brie cheese, rind removed and cut into small pieces
→ Fats and Oils
06 -
15 ml butter, melted
07 -
15 ml olive oil
→ Sweeteners and Spices
08 -
60 ml honey
09 -
0.25 tsp ground cinnamon
10 -
0.25 tsp ground ginger
11 -
0.25 tsp salt
12 -
0.25 tsp black pepper
→ Breading
13 -
120 ml panko breadcrumbs
# Guide to Cooking:
01 -
Preheat the oven to 190°C.
02 -
Heat olive oil in a medium saucepan over medium heat. Add fresh cranberries and cook, stirring occasionally, until softened and bursting, about 5 minutes.
03 -
Incorporate honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper into the cranberries. Continue cooking, stirring occasionally, for 3 to 4 minutes until the mixture thickens slightly. Remove from heat and allow to cool.
04 -
Cut a pocket into the center of each chicken breast without cutting all the way through. Stuff each with brie pieces, then spoon cooled cranberry mixture over the brie. Secure openings with toothpicks to retain filling during cooking.
05 -
Heat a large oven-safe skillet over medium-high heat. Place stuffed chicken breasts in the skillet and sear for 2 to 3 minutes on each side until golden brown.
06 -
Combine panko breadcrumbs and melted butter in a small bowl.
07 -
Remove chicken from skillet and set aside briefly. Spread panko mixture evenly over the tops of the chicken breasts. Return chicken to the skillet and transfer to the oven. Bake for 20 to 25 minutes, or until the internal temperature reaches 74°C.
08 -
Remove chicken from oven and let rest for 5 minutes. Remove toothpicks and sprinkle chopped fresh parsley over the chicken before serving.
# Extra Suggestions:
01 -
Use toothpicks to secure the chicken breasts to prevent filling from spilling out during cooking.
02 -
Ensure chicken reaches an internal temperature of 74°C for safe consumption.