Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup fresh cranberries
- ¼ cup honey
- ¼ cup orange juice
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 4 ounces brie cheese, rind removed and cut into small pieces
- ¼ cup chopped fresh parsley
- ½ cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a medium saucepan over medium heat.
- Add cranberries and cook 5 minutes until they begin to soften and burst.
- Stir in honey, orange juice, cinnamon, ginger, salt, and black pepper; cook 3–4 more minutes until slightly thickened. Remove from heat to cool.
- Cut a pocket in each chicken breast.
- Stuff each breast with brie and cranberry mixture; secure with toothpicks.
- Heat an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden brown.
- Combine panko and melted butter; spread over chicken breasts.
- Transfer skillet to oven and bake 20–25 minutes, until chicken reaches 165°F (74°C).
- Let rest 5 minutes, then sprinkle parsley before serving.
Notes
- Add a splash of balsamic vinegar for more intense cranberry flavor.
- Increase honey for a sweeter filling.
- Use a meat thermometer to ensure safe cooking temperature.
- Panko can be substituted with regular breadcrumbs for a less crispy texture.
- Optional: add grated orange zest to cranberry mixture for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American