Description
Create an elegant holiday centerpiece with this impressive Brie Stuffed Chicken, perfectly complemented by a tart and sweet homemade Cranberry Sauce. This recipe brings gourmet flair to your table with simple, fun steps.
Ingredients
Scale
- 4 Boneless, skinless chicken breasts
- 4 oz Brie cheese, rind removed and sliced
- 1/4 cup All-purpose flour
- 1 large Egg, beaten
- 1/2 cup Panko breadcrumbs
- 1 tablespoon Fresh thyme leaves
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 2 tablespoons Olive oil
- For the Cranberry Sauce:
- 12 oz Fresh or frozen cranberries
- 3/4 cup Granulated sugar
- 1/2 cup Water
- 1/4 cup Orange juice
Instructions
- Preheat your oven to 400°F (200°C).
- Butterfly each chicken breast by slicing horizontally almost all the way through, opening it like a book.
- Place a few slices of Brie cheese inside the opening of each chicken breast. Secure the opening with toothpicks if necessary.
- Set up a dredging station: one shallow dish with flour, one with the beaten egg, and one with the Panko breadcrumbs mixed with thyme, salt, and pepper.
- Dredge each stuffed chicken breast first in the flour, shaking off excess.
- Dip the floured chicken into the egg, letting excess drip off.
- Coat the chicken thoroughly in the Panko mixture, pressing gently to adhere.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature of 165°F or 74°C).
- While the chicken bakes, make the sauce: Combine cranberries, sugar, water, and orange juice in a small saucepan.
- Bring the mixture to a boil over medium heat, then reduce heat and simmer for 10-15 minutes, stirring occasionally, until the berries pop and the sauce thickens.
- Remove the chicken from the oven, let it rest for 5 minutes, and remove any toothpicks before serving immediately with the warm Cranberry Sauce.
Notes
- If you want an extra crispy coating, you can bake the chicken on a wire rack set over a baking sheet instead of in the skillet.
- Feel free to add a pinch of cayenne pepper to the breadcrumbs for a little kick.
- Liam suggests putting on some jazz music while you make the sauce; it adds to the fun!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 450
- Sugar: 25g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg