Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Brie cheese: 4 oz, rind removed, cut into 1/2 inch cubes
- Dried cranberries: 1/4 cup
- Fresh rosemary: 1 tablespoon, chopped
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Place each chicken breast on a cutting board and carefully cut a horizontal pocket into the side of each breast, being careful not to cut all the way through.
- Step 3: In a small bowl, combine the brie cheese, dried cranberries, and chopped rosemary.
- Step 4: Stuff each chicken breast with the brie and cranberry mixture, dividing it evenly among the breasts.
- Step 5: Drizzle the chicken breasts with olive oil and season with salt and pepper.
- Step 6: Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Let rest for 5 minutes before serving.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat in a 350°F (175°C) oven until warmed through to keep the chicken moist and the brie melty.
- Serve sliced Cranberry and Brie Stuffed Chicken over a bed of wild rice or alongside roasted asparagus for an elegant meal.
- To prevent overstuffing and ensure even cooking, gently press the brie mixture into the chicken pockets rather than tightly packing it.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American