Stuffed chicken breasts with cranberry and Brie offer a delightful blend of flavors, perfect for an elegant dinner or special occasion. The creamy Brie pairs beautifully with the tangy cranberries, and the fresh spinach adds a nutritious touch. This recipe balances rich and savory notes with a hint of sweetness, creating a dish that’s as impressive as it is delicious.
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 4 oz Brie cheese, sliced
- 1/4 cup fresh spinach, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon honey (optional)
Preparation:
Step 1: Prepare the Chicken
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Be careful not to cut all the way through.
- Season the inside and outside of each chicken breast with salt and pepper.
Step 2: Make the Filling
- Stuff each chicken breast with slices of Brie cheese. Ensure they’re evenly distributed inside the pocket.
- Add a tablespoon of dried cranberries and a bit of chopped spinach to each chicken breast.
- Gently press the filling inside to keep it in place, but avoid overfilling to prevent it from leaking out during cooking.
Step 3: Sear the Chicken
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
- Once hot, add the stuffed chicken breasts to the skillet.
- Sear each side for 2-3 minutes until golden brown. This step locks in the juices and gives the chicken a flavorful crust.
Step 4: Add Herbs and Honey
- Sprinkle the chopped rosemary and thyme evenly over the chicken breasts.
- If desired, drizzle a small amount of honey on top to enhance the sweetness and balance the savory flavors.
Step 5: Bake the Chicken
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the Brie is melted and bubbly.
Step 6: Rest and Serve
- Remove the skillet from the oven and let the chicken rest for 5 minutes. This step ensures the juices redistribute, keeping the meat tender and flavorful.
- Serve warm, garnished with extra fresh herbs if desired.
Variations:
- Different Cheese Options: Try swapping Brie with Camembert or Gouda for a different flavor profile.
- Add Nuts: Include a handful of chopped walnuts or pecans in the stuffing for extra crunch.
- Fruity Twist: Replace cranberries with dried apricots or figs for a sweeter, exotic touch.
- Herb Combinations: Experiment with other fresh herbs like sage or basil for a unique flavor.
Cooking Notes:
- Avoid Overfilling: Too much stuffing can make the chicken difficult to seal and cause the filling to leak.
- Secure with Toothpicks: If needed, use toothpicks to close the pockets and keep the filling intact while cooking. Remember to remove them before serving.
- Skillet Selection: An oven-safe skillet makes transferring from stovetop to oven seamless. If you don’t have one, transfer the seared chicken to a baking dish before baking.
Serving Suggestions:
- Side Dishes: Serve with roasted vegetables, garlic mashed potatoes, or a fresh green salad.
- Sauce Pairing: Drizzle with a light cranberry or balsamic reduction for extra flavor.
- Wine Pairing: A glass of Chardonnay or Pinot Noir complements the rich, creamy texture of the Brie.
Tips:
- Even Cooking: Ensure the chicken breasts are similar in size for even cooking.
- Melted Brie: Don’t worry if some cheese melts out during baking—it adds delicious flavor to the pan juices!
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (per serving):
- Calories: 420 kcal
- Protein: 35 g
- Sodium: 450 mg
- Fat: 25 g
- Carbohydrates: 15 g
- Fiber: 2 g
FAQs:
Q: Can I use fresh cranberries instead of dried?
A: Yes, but fresh cranberries are tart, so consider cooking them with a bit of honey or sugar first.
Q: What if I don’t have an oven-safe skillet?
A: Sear the chicken in a regular skillet, then transfer it to a baking dish before placing it in the oven.
Q: Can I prepare the chicken in advance?
A: Yes, you can stuff the chicken breasts a few hours ahead and keep them refrigerated. Sear and bake just before serving.
Conclusion:
Stuffed Chicken Breast with Cranberry and Brie is an elegant, flavorful dish that combines savory, sweet, and creamy elements in perfect harmony. It’s easy enough for a weeknight dinner yet sophisticated enough to impress guests at a special occasion. Enjoy the delightful contrast of textures and flavors in this comforting, gourmet-style meal
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Stuffed Chicken Breast with Cranberry and Brie
- Total Time: 35 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup dried cranberries
- 4 oz Brie cheese, sliced
- 1/4 cup fresh spinach, chopped
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon honey (optional)
Instructions
Step 1: Prepare the Chicken
- Preheat the oven to 375°F (190°C).
- Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket. Be careful not to cut all the way through.
- Season the inside and outside of each chicken breast with salt and pepper.
Step 2: Make the Filling
- Stuff each chicken breast with slices of Brie cheese. Ensure they’re evenly distributed inside the pocket.
- Add a tablespoon of dried cranberries and a bit of chopped spinach to each chicken breast.
- Gently press the filling inside to keep it in place, but avoid overfilling to prevent it from leaking out during cooking.
Step 3: Sear the Chicken
- Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.
- Once hot, add the stuffed chicken breasts to the skillet.
- Sear each side for 2-3 minutes until golden brown. This step locks in the juices and gives the chicken a flavorful crust.
Step 4: Add Herbs and Honey
- Sprinkle the chopped rosemary and thyme evenly over the chicken breasts.
- If desired, drizzle a small amount of honey on top to enhance the sweetness and balance the savory flavors.
Step 5: Bake the Chicken
- Transfer the skillet to the preheated oven.
- Bake for 15-20 minutes or until the chicken is fully cooked (internal temperature should reach 165°F or 74°C) and the Brie is melted and bubbly.
Step 6: Rest and Serve
- Remove the skillet from the oven and let the chicken rest for 5 minutes. This step ensures the juices redistribute, keeping the meat tender and flavorful.
- Serve warm, garnished with extra fresh herbs if desired.
Notes
- Avoid Overfilling: Too much stuffing can make the chicken difficult to seal and cause the filling to leak.
- Secure with Toothpicks: If needed, use toothpicks to close the pockets and keep the filling intact while cooking. Remember to remove them before serving.
- Skillet Selection: An oven-safe skillet makes transferring from stovetop to oven seamless. If you don’t have one, transfer the seared chicken to a baking dish before baking.
- Prep Time: 10
- Cook Time: 25 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 450 mg
- Fat: 25 g
- Carbohydrates: 15 g
- Protein: 35 g