Cranberry Brie Stuffed Chicken is a delightful dish that combines the savory richness of chicken with the creamy, melty goodness of Brie cheese and the sweet-tart burst of fresh cranberries. This dish not only tantalizes your taste buds but also packs a nutritious punch, making it an ideal choice for a healthy dinner that the whole family will enjoy. It’s perfect for special occasions or a cozy weeknight meal, and it brings a touch of elegance that makes every bite memorable.
Why make this Cranberry Brie Stuffed Chicken recipe
- Protein-rich: Packed with lean chicken and creamy Brie, this dish is an excellent source of protein.
- Quick prep: With a cooking time of about 30 minutes, you can whip this up even on busy weeknights.
- Meal-prep friendly: Perfect for making ahead of time, ensuring you have delicious meals ready to go.
- Low-carb: For those watching their carbs, this dish fits perfectly into a low-carb diet.
- Kid-approved: The combination of flavors will surely excite even the pickiest eaters.
“I made this for my family, and they raved about it! It’s now a regular in our dinner rotation.” – Satisfied Customer
How to make Cranberry Brie Stuffed Chicken
Making this Cranberry Brie Stuffed Chicken is a simple yet elegant process. All you need is a few essential tools like a sharp knife to create pockets in the chicken, a mixing bowl, and a baking dish. If you love fast protein breakfasts, try our Cottage Cheese Pancakes for a well-rounded meal plan.
Ingredients
- 2 boneless, skinless chicken breasts
- 0.5 cup fresh cranberries
- 0.25 tsp ground ginger
- 0.25 cup fresh parsley, chopped
- 0.25 cup honey
- 0.25 tsp black pepper
- 0.25 tsp ground cinnamon
- 0.25 tsp salt
- 1 tbsp olive oil
- 0.5 cup panko breadcrumbs
- 0.25 cup orange juice
- 4 oz Brie cheese, cut into small pieces
- 1 tbsp butter (melted)
These ingredients come together to create a dish that’s bursting with flavor. For those looking to customize, you can substitute cranberries with dried cherries or use a different type of cheese, such as goat cheese, instead of Brie. This Cranberry Brie Stuffed Chicken is versatile and can easily fit your dietary needs.
Directions
- Preheat: your oven to 400°F (200°C).
- Mix: in a small bowl, combine fresh cranberries, ground ginger, chopped parsley, honey, black pepper, cinnamon, salt, and orange juice. Stir until nicely combined.
- Prepare: Lay chicken breasts flat and carefully cut a pocket into the thickest side of each breast, being careful not to cut all the way through.
- Stuff: Divide Brie cheese pieces and the cranberry mixture evenly between the pockets in each chicken breast.
- Combine: In a shallow dish, combine panko breadcrumbs and melted butter. Stir until breadcrumbs are nicely coated.
- Coat: Lightly coat the outside of each stuffed chicken breast with olive oil.
- Dredge: Gently dredge each chicken breast in the panko breadcrumb mixture, pressing lightly so crumbs stick.
- Place: Place prepared chicken breasts into a baking dish.
- Bake: for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Rest: Let chicken rest for 5 minutes before slicing and serving.
This recipe allows for the flavors to mingle beautifully, creating a deliciously satisfying dish that’s great for any occasion. You’ll adore the comforting combination of ingredients in this Cranberry Brie Stuffed Chicken.
How to serve Cranberry Brie Stuffed Chicken
For an eye-catching presentation, slice the chicken breasts and arrange them on a serving platter. Garnish with additional chopped parsley or a sprinkle of pomegranate seeds for extra color. This dish pairs wonderfully with roasted vegetables or a light salad for a complete meal. You might also love our Healthy 20-Minute Chicken Stir-Fry for a quick weeknight dinner.
How to store
To store leftover Cranberry Brie Stuffed Chicken, place it in an airtight container and refrigerate for up to 3-4 days. For a longer shelf-life, you can freeze portions for up to a month. Thaw overnight in the refrigerator and reheat gently in the oven or microwave.
For safe storage timing, see USDA FoodData Central for additional guidelines.
Tips to make
- Ensure the chicken is pounded evenly for consistent cooking.
- Use fresh cranberries for the best flavor; dried cranberries can also be a good substitute.
- If you want a lighter version, opt for reduced-fat Brie and substitute honey with a low-calorie sweetener.
- If your chicken breasts are particularly thick, consider cooking them a bit longer or slicing them in half for faster baking.
Variations
You can easily customize this Cranberry Brie Stuffed Chicken in various ways. Instead of fresh cranberries, try using dried cranberries or figs. For a spice kick, add a pinch of red pepper flakes to the breadcrumb mixture. You can also swap out the Brie for feta cheese, or add some spinach for an extra nutritional boost.
FAQs
Can I meal prep Cranberry Brie Stuffed Chicken?
Yes, Cranberry Brie Stuffed Chicken keeps well for 3-4 days in the fridge; store in an airtight container.
Can I freeze leftovers?
Freeze portions for up to a month; thaw overnight, then reheat gently.
What substitutions work best?
You can swap cranberries for dried cherries and adjust seasoning to taste and texture.
For nutrition insights, visit Healthline.
Cranberry Brie Stuffed Chicken is a scrumptious dish that’s bound to impress your guests and family alike. Give this recipe a try and let us know how it turned out in the comments! We’d love to hear your thoughts.
Cranberry Brie Stuffed Chicken
Ingredients
Main ingredients
- 2 pieces boneless, skinless chicken breasts
- 0.5 cup fresh cranberries Use fresh for best flavor.
- 4 oz Brie cheese, cut into small pieces Can substitute with feta cheese if desired.
- 0.25 cup honey Can substitute with low-calorie sweetener for a lighter version.
- 1 tbsp olive oil For coating the chicken.
- 1 tbsp butter, melted Used to coat panko breadcrumbs.
- 0.5 cup panko breadcrumbs
- 0.25 cup orange juice
- 0.25 cup fresh parsley, chopped For added flavor and garnishing.
- 0.25 tsp ground ginger
- 0.25 tsp black pepper
- 0.25 tsp ground cinnamon
- 0.25 tsp salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine fresh cranberries, ground ginger, chopped parsley, honey, black pepper, cinnamon, salt, and orange juice. Stir until nicely combined.
- Lay chicken breasts flat and carefully cut a pocket into the thickest side of each breast, being careful not to cut all the way through.
- Divide Brie cheese pieces and the cranberry mixture evenly between the pockets in each chicken breast.
- In a shallow dish, combine panko breadcrumbs and melted butter. Stir until breadcrumbs are nicely coated.
- Lightly coat the outside of each stuffed chicken breast with olive oil.
- Gently dredge each chicken breast in the panko breadcrumb mixture, pressing lightly so crumbs stick.
- Place prepared chicken breasts into a baking dish.
Cooking
- Bake for 25-30 minutes, or until chicken is cooked through and internal temperature reaches 165°F (74°C).
- Let chicken rest for 5 minutes before slicing and serving.