Description
Tender chicken breasts pan-seared and stuffed with creamy brie and a vibrant cranberry mixture, perfect for special occasions or a cozy dinner.
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
- Spices: ground cinnamon, ground ginger, salt, and black pepper
- 4 ounces brie cheese (rind removed)
- 1/4 cup chopped fresh parsley
- 1/2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, heat the olive oil over medium heat.
- Add the cranberries and cook for about 5 minutes until they soften.
- Stir in honey, orange juice, cinnamon, ginger, salt, and pepper. Cook for an additional 3-4 minutes until thickened.
- Cut a pocket in each chicken breast and stuff with brie cheese.
- Spoon cooled cranberry mixture over the brie in each chicken pocket.
- Secure openings with toothpicks.
- Heat an oven-safe skillet over medium-high heat and sear stuffed chicken for 2-3 minutes on each side.
- Mix panko breadcrumbs with melted butter and spread over chicken.
- Bake in the preheated oven for 20-25 minutes until the internal temperature reaches 165°F (74°C).
- Rest for 5 minutes, then serve garnished with parsley.
Notes
Make-ahead tips: Prepare the cranberry mixture a day in advance. Cooking alternatives include using an air fryer.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg