Description
A show-stopping dinner featuring tender chicken breasts stuffed with a creamy brie and sweet-tart cranberry filling.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup fresh cranberries
- ¼ cup honey
- ¼ cup orange juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces brie cheese, rind removed and cut into small pieces
- ¼ cup chopped fresh parsley
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- In a saucepan over medium heat, combine cranberries, honey, orange juice, cinnamon, and ginger. Cook for 5-7 minutes until cranberries soften. Let cool.
- Butterfly each chicken breast by slicing horizontally to create a pocket.
- Stuff each chicken breast with the cranberry mixture, brie, and parsley. Secure with toothpicks if necessary.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown.
- Mix panko and melted butter. Sprinkle over chicken and bake in a preheated oven at 375°F (190°C) for 15-18 minutes until fully cooked.
- Let rest for 5 minutes before serving to retain juices.
Notes
This recipe can be prepared ahead of time, and leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 12g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg