Cranberry Brie Stuffed Chicken Recipe
This Cranberry Brie Stuffed Chicken recipe offers a delicious blend of flavors with juicy chicken breasts stuffed with creamy brie cheese, sharp provolone, and sweet dried cranberries. Coated in crispy breadcrumbs and baked to golden perfection, it makes for an elegant yet easy-to-make meal ideal for weeknight dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Halal
Ingredients
Chicken
- 3 boneless chicken breasts (halved to make 6 cutlets)
- ¾ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ½ teaspoon garlic powder, divided
Cheese & Filling
- 1 ½ cups shredded sharp provolone cheese
- ¼ pound brie cheese, sliced into 12 pieces (about 2″ x 1″ x ¼” thick)
- 6 tablespoons craisins or dried cranberries, plus extra for garnish
Coating & Garnish
- ½ cup olive oil
- 1 ½ cups plain breadcrumbs (Progresso recommended)
- 1 tablespoon chopped parsley, optional garnish
Instructions
- Trim chicken fat: Use kitchen scissors to trim any fat from the chicken breasts to ensure lean, clean cutlets.
- Slice chicken breasts: Cut each chicken breast lengthwise in half, creating six thin cutlets in total.
- Pound chicken cutlets: Place cutlets between plastic wrap and gently pound them with a skillet or mallet until about ¼ inch thick, being careful as they become delicate; use a spatula to lift them.
- Season chicken: Season both sides of each cutlet evenly with salt, pepper, and garlic powder, dividing the measurements across the sides.
- Prepare cheeses: Shred the sharp provolone cheese and slice the brie into approximately 12 small pieces sized to fit inside the chicken fold.
- Get craisins ready: Place the craisins in a small ramekin for easy assembly access.
- Set up dredging stations: Pour olive oil into one wide, shallow bowl and breadcrumbs into another to prepare for coating.
- Assemble stuffed chicken: Dip one side of each cutlet in olive oil, then place oil side down into breadcrumbs and gently press. Add two brie slices, a handful of provolone, and 1 tablespoon of craisins to the center. Roll or fold the chicken tightly and sprinkle extra breadcrumbs on top to ensure full coverage. Place assembled pieces into a baking dish.
- Bake the chicken: Preheat the oven to 400°F (204°C). Bake the chicken for approximately 15 minutes or until the internal temperature reaches 165°F (74°C). Optionally, turn the broiler on high and brown the breadcrumb topping for a few minutes on a lower rack, watching carefully to avoid burning.
- Prepare garnish: While the chicken cooks, chop fresh parsley if using for garnish.
- Rest and serve: Let the chicken rest for 5 minutes after baking to retain juices. Slice in half if desired, arrange on a platter, and garnish with chopped parsley and extra craisins. Serve with your choice of sides such as sautéed carrots and steamed broccoli.
Notes
- Use a meat thermometer to verify chicken reaches 165°F for food safety and optimal juiciness.
- Broiling the chicken after baking adds a delicious crispy, golden finish to the breadcrumb coating.
- This recipe pairs well with steamed vegetables or a light salad to balance richness.
- Handle pounded chicken gently as the thin cutlets can tear easily during assembly.
- Sharp provolone offers stronger flavor than standard provolone slices, enhancing the overall taste.
