Description
Juicy chicken breasts filled with creamy Brie and tart cranberries, perfect for impressing family and friends during fall gatherings.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup Brie cheese, cut into small pieces
- 1/2 cup dried cranberries
- 1/4 cup fresh parsley, chopped
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Optional: a pinch of red pepper flakes for heat
Instructions
- Prepare the chicken breasts: Preheat your oven to 375°F (190°C). Carefully slice a pocket into each chicken breast, being careful not to cut all the way through.
- Make the filling: In a small bowl, combine the Brie cheese, dried cranberries, and parsley. Season with salt and pepper according to your taste.
- Stuff the chicken: Gently fill each chicken breast pocket with the cranberry and Brie mixture. Use toothpicks to secure the openings if necessary.
- Season and sear: In a skillet, heat olive oil over medium-high heat. Season the outside of the chicken breasts with garlic powder, onion powder, and a sprinkle of salt and pepper. Sear the chicken for about 3-4 minutes on each side until golden brown.
- Bake: Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
- Serve: Allow the chicken to rest for a few minutes before serving. You can drizzle with a balsamic reduction or serve with a fresh salad on the side.
Notes
Choose high-quality Brie and fresh cranberries for best flavor. Don’t overcrowd the chicken breasts when stuffing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American