Description
Stuffed Chicken with Cranberries and Brie
Ingredients
2 large chicken breasts
1/2 cup fresh spinach, chopped
4 oz Brie cheese, sliced
1/3 cup fresh cranberries
1 tbsp olive oil
1 tbsp honey
1 tbsp balsamic vinegar
1/2 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
Instructions
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Prepare chicken: Slice a pocket into each chicken breast without cutting all the way through.
Stuff the chicken: Fill the pockets with spinach, Brie slices, and a few cranberries. Secure with toothpicks if needed.
Season: Mix olive oil, honey, balsamic vinegar, garlic powder, thyme, salt, and black pepper. Brush over the chicken.
Bake: Place stuffed chicken in the baking dish and bake for 25-30 minutes, or until fully cooked.
Serve: Drizzle with pan juices and garnish with extra cranberries.
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Step-by-Step Guide
Follow these detailed instructions for perfect stuffed chicken every time. First, ensure your chicken breasts are of even thickness by gently pounding them to about 1/2 inch. This ensures even cooking. When slicing the pocket, use a sharp paring knife and hold the breast flat with your non-dominant hand. Cut horizontally into the thickest side, stopping about 1/2 inch from the opposite edge to create a deep, secure pouch.
For the stuffing, layer the ingredients strategically: start with a bed of chopped spinach, followed by slices of Brie (rind on is fine), and finish with 4-5 fresh cranberries. Do not overstuff, as the filling will expand. If the opening gapes, use 2-3 toothpicks to secure it tightly. Whisk the glaze ingredients in a small bowl until fully emulsified. Brush a generous amount over the entire exterior of the chicken, reserving some for basting halfway through baking.
Place the chicken in your prepared dish, ensuring they are not touching. Bake on the middle rack. The key to doneness is using a meat thermometer; insert it into the thickest part of the chicken (avoiding the stuffing) and bake until it reads 165°F (74°C). Let the chicken rest for 5-7 minutes before slicing to allow the juices to redistribute.
Serving Suggestions
This elegant dish pairs beautifully with sides that complement its rich and tangy flavors. For a festive meal, serve alongside garlic mashed potatoes or wild rice pilaf to soak up the delicious pan juices. Roasted seasonal vegetables like asparagus, Brussels sprouts, or butternut squash add a lovely color contrast and texture. A simple arugula salad with a light lemon vinaigrette can cut through the richness of the Brie. For a complete holiday spread, consider starting with a creamy butternut squash soup.
How-to Summary
Pound chicken for even thickness, slice a deep pocket, and stuff with spinach, Brie, and cranberries. Secure with toothpicks. Whisk olive oil, honey, vinegar, and spices into a glaze and brush over chicken. Bake at 375°F (190°C) for 25-30 minutes until internal temperature reaches 165°F (74°C). Rest before serving.
Frequently Asked Questions
Can I use dried cranberries instead of fresh? Yes, but soaked dried cranberries are recommended. Rehydrate them in warm water or orange juice for 10 minutes to prevent them from becoming too chewy and to add moisture.
What can I substitute for Brie cheese? Camembert is an excellent direct substitute. For a stronger flavor, try Gorgonzola or goat cheese. For a milder, meltier option, use Havarti or Fontina.
How do I know the chicken is cooked without a thermometer? Pierce the thickest part with a knife; the juices should run completely clear, not pink. The meat should feel firm to the touch, not soft or rubbery.
Can I prepare this dish ahead of time? You can stuff and season the chicken breasts up to 24 hours in advance. Store them covered in the refrigerator. Let them sit at room temperature for 20 minutes before baking, and add a few extra minutes to the cooking time.
Why is my cheese leaking out during baking? This is usually due to overstuffing or not securing the pocket well enough. Ensure the opening is tightly closed with toothpicks and avoid packing the cavity too full.
Common Mistakes to Avoid
- Overstuffing the Chicken: This causes the pocket to burst open during baking, resulting in a messy presentation and dry filling.
- Underseasoning: Remember to season both the inside of the pocket and the exterior glaze generously. Chicken breasts need ample seasoning.
- Skipping the Resting Time: Cutting into the chicken immediately will cause the flavorful juices to spill out, leaving the meat dry.
- Using Cold Filling: Taking Brie straight from the fridge can lower the internal temperature and lead to uneven cooking. Let cheese sit out briefly.
Conclusion
This Stuffed Chicken with Cranberries and Brie is more than just a recipe; it’s a simple yet impressive centerpiece perfect for a special dinner or holiday gathering. The combination of creamy, melted Brie, earthy spinach, and tart cranberries creates a symphony of flavors that is sure to delight. By following the detailed steps, avoiding common pitfalls, and using the provided serving ideas, you can execute this dish with confidence. It proves that with a few quality ingredients and proper technique, you can create a restaurant-worthy meal right in your own kitchen.