Description
2 large boneless, skinless chicken breasts
4 oz Brie cheese, sliced
¼ cup dried cranberries
1 tbsp fresh rosemary, chopped
½ tsp garlic powder
Salt and black pepper to taste
1 tbsp olive oil
¼ cup balsamic glaze
Directions:
Preheat oven to 375°F (190°C).
Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Stuff each chicken breast with Brie slices, dried cranberries, and a sprinkle of rosemary.
Season the outside with garlic powder, salt, and black pepper.
Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Drizzle with balsamic glaze before serving. Enjoy!
Prep Time: 10 minutes Cooking Time: 20 minutes Total Time: 30 minutes Kcal: 380 per serving Servings: 2 servings
Step-by-Step Guide
Follow these detailed instructions for perfect stuffed chicken every time.
- Prepare the Chicken: Place the chicken breast on a cutting board. Using a sharp knife, slice horizontally into the thickest side, stopping about 1/2 inch from the opposite edge to create a deep pocket.
- Stuff Generously: Layer slices of Brie cheese inside the pocket, followed by dried cranberries and a generous pinch of chopped fresh rosemary. Avoid overstuffing, as the filling will melt.
- Season Well: Pat the outside of the chicken dry with a paper towel. Rub with olive oil, then season evenly with garlic powder, salt, and black pepper. This creates a flavorful crust.
- Sear to Perfection: Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Carefully add the chicken. Sear undisturbed for 2-3 minutes per side until a deep golden-brown crust forms.
- Bake to Safe Temperature: Immediately transfer the skillet to the preheated oven. Bake for 15-18 minutes. The chicken is done when a meat thermometer inserted into the thickest part reads 165°F (75°C).
- Rest and Serve: Let the chicken rest in the skillet for 5 minutes before slicing. This allows the juices to redistribute. Drizzle with balsamic glaze just before serving.
Serving Suggestions
This elegant dish pairs beautifully with sides that complement its rich and tangy flavors. Serve alongside garlic mashed potatoes or creamy polenta to soak up the balsamic glaze. For a lighter option, choose roasted asparagus, green beans, or a simple arugula salad with a lemon vinaigrette. A crusty baguette is perfect for scooping up any melted Brie that escapes.
How-to Summary
Create a pocket in chicken breasts, stuff with Brie, cranberries, and rosemary. Season, sear in a hot skillet until golden, then finish baking in the oven until cooked through. Rest before drizzling with balsamic glaze.
Frequently Asked Questions
Can I use a different cheese? Yes, creamy cheeses like Camembert, goat cheese, or even Gouda work well. Avoid hard, non-melting cheeses.
How do I prevent the filling from leaking? Do not overstuff, ensure your pocket isn’t cut through, and sear the chicken properly to seal the outer layer before baking.
Can I make this ahead of time? You can stuff the chicken breasts, wrap them tightly, and refrigerate for up to 4 hours before cooking. Let them sit at room temperature for 15 minutes before searing.
What if I don’t have an oven-safe skillet? After searing, transfer the chicken to a baking dish or sheet pan lined with parchment paper to finish in the oven.
Is there a substitute for balsamic glaze? You can make a quick reduction by simmering 1/2 cup balsamic vinegar with 1 tablespoon honey until thickened, about 10 minutes.
Common Mistakes to Avoid
- Cutting Through the Chicken: Slicing completely through creates two thin pieces instead of a pocket. Use a sharp knife and controlled motion.
- Overstuffing: Too much filling will spill out during cooking. A moderate amount melts beautifully inside.
- Skipping the Sear: Searing locks in juices and creates essential flavor. Don’t move the chicken until it releases easily from the pan.
- Skipping the Rest Time: Cutting immediately causes dry chicken. Letting it rest ensures juicy, tender meat.
Conclusion
This Brie and Cranberry Stuffed Chicken is a stunning yet straightforward dish perfect for a weeknight upgrade or a special dinner party. The combination of creamy, tangy, and savory flavors is guaranteed to impress. By following this enhanced guide, avoiding common pitfalls, and pairing it with your favorite sides, you’ll create a restaurant-quality meal in the comfort of your own kitchen.
