Description
A warm, savory chicken dish that combines tender chicken with creamy brie and tart cranberries.
Ingredients
Scale
- 1 boneless, skinless chicken breast
- 1 tbsp olive oil
- 1 cup fresh cranberries
- 1 cup honey
- 1 cup orange juice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp salt
- 1 tsp black pepper
- 1 oz brie cheese, rind removed, cut into small pieces
- 1 cup chopped fresh parsley
- 1 cup panko breadcrumbs
- 1 tbsp butter, melted
Instructions
- Begin by heating the olive oil in a saucepan over medium heat. Once the oil is hot, add the fresh cranberries and allow them to cook for about five minutes, stirring occasionally, until they begin to burst. Mix in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper. Continue cooking for another 3-4 minutes until the mixture thickens. Set aside to cool.
- Carefully cut a pocket into the chicken breast, ensuring not to slice all the way through. Stuff the pocket with pieces of brie cheese and a spoonful of the cooled cranberry sauce. Secure the filling with toothpicks.
- Heat an oven-safe skillet over medium-high heat. Sear the stuffed chicken breast for 2–3 minutes on each side until golden-brown.
- Combine panko breadcrumbs and melted butter in a bowl. Sprinkle the mixture on top of the seared chicken, ensuring even coverage. Return the skillet to heat to toast the topping.
- Transfer the skillet to the preheated oven and bake for 20 to 25 minutes until the internal temperature reaches 165°F (74°C). Allow to rest for five minutes before serving.
- Sprinkle with freshly chopped parsley before serving.
Notes
Ensure you let the chicken come to room temperature before cooking for even results. Frozen cranberries can be used if fresh ones are unavailable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sodium: 550 mg
- Protein: 35 g