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Impressive Cranberry Brie Stuffed Chicken

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This Cranberry Brie Stuffed Chicken is an elegant yet easy dish that pairs juicy chicken breasts with creamy brie cheese and tart cranberry sauce. Perfect for holiday dinners or special occasions, it’s a savory-sweet blend ready in under 30 minutes for a restaurant-worthy result.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 4 oz brie cheese, sliced
  • ½ cup cranberry sauce (homemade or store-bought)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Fresh thyme or rosemary (for garnish)
  • ¼ cup chicken broth or white wine (optional, for baking)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. Butterfly each chicken breast by slicing horizontally to form a pocket, without cutting all the way through.
  3. Season chicken inside and out with salt, pepper, garlic powder, and onion powder.
  4. Stuff each breast with slices of brie and 1–2 tablespoons of cranberry sauce. Secure edges with toothpicks if needed.
  5. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden.
  6. Transfer to prepared baking dish. Add chicken broth or white wine to the pan (optional for moisture).
  7. Bake for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
  8. Remove toothpicks, spoon pan juices over the top, and garnish with fresh thyme or rosemary before serving.

Notes

  • Substitute brie with goat cheese or cream cheese for a different flavor.
  • Use fig jam or apricot preserves instead of cranberry sauce for a gourmet twist.
  • Add caramelized onions or crushed pecans for more depth and texture.
  • Prepare up to a day in advance and refrigerate until ready to bake.
  • Don’t overstuff to prevent cheese from leaking during cooking.

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