Alright, Let Me Tell You About This Chicken…
I know—you’re probably thinking, “Cranberries AND brie in a chicken breast?!” Yep. That’s exactly what we’re doing, and honestly, every year this Holiday Cranberry Brie Stuffed Chicken is the thing my crew talks about more than the turkey (don’t tell my gran). The first time I made it, it was mostly, well, panic and chaos—brie melting all over, cranberry sauce on the cat—and it still turned out so dang good people asked for seconds. Dare I say, even picky Uncle Dave plowed through his with barely a grunt. (And for Uncle Dave, that’s basically a standing ovation!)
Why You’ll Love This One
I make this when everyone’s sick of the same old roast chicken—or honestly just when I need to use up that random wedge of brie some cheese fiend left in my fridge. My family goes a little wild for the sweet tart cranberry and melty cheese combo (my youngest calls it “fancy grilled cheese chicken”—she’s not wrong). And, if your chicken splitting skills are more hatchet than scalpel, don’t stress—it will all get covered in gooey goodness anyway. I used to worry about the stuffing sort of oozing out, but you know what? The crispy edges where the brie escapes are the best part now.
What You Need (Substitutions Welcome!)
- 4 medium boneless, skinless chicken breasts (although honestly, I’ve used chicken thighs in a pinch and it’s still yum)
- 100g brie (my grandmother always insisted on French, but I just grab whatever’s on sale at Tesco—still works)
- 4 tablespoons cranberry sauce (you can use homemade or that jellied one from the can—no one’s judging)
- 2 handfuls fresh spinach (baby leaves look nice, but I’ve even used rocket/ arugula when that’s all I had)
- Salt & pepper, to taste
- Olive oil for searing (or butter, if you’re feeling fancy)
- Optional: Chopped fresh rosemary or thyme—if you can be bothered, throw some in
How I (Mostly) Make It
- Butterfly those chicken breasts. Use a sharp knife to slice them almost in half, then open up like a lil’ book. Nobody told me this was trickier than it sounds. (If your chicken looks like it’s falling apart, just kind of smush it together later. It’s fine.)
- Stuff ‘em! Lay a couple spinach leaves inside, dollop some cranberry sauce, and tuck in a slice or chunk of brie. Don’t worry if it looks a bit messy right now—it always does and the oven sorts it out.
- Season like you mean it. Salt, pepper, a sprinkle of those herbs if you’re using them. I usually panic and throw on more than I mean to, but honestly, it kinda works.
- Secure with toothpicks if you have them (I run out all the time; no big deal—just push the sides together and hold your breath, it usually stays). At this stage, I sneak a little taste of the brie…
- Sear in a hot, oven-safe pan with oil/butter, about 2-3 mins per side till golden. Not beautiful yet—don’t worry. Transfer the whole thing to an oven at 200°C/400°F, about 18ish minutes. If you’re using a regular baking dish because your only pan is being stubborn—hey, that’s what I do half the time too.
- Rest, then slice. Let it sit for 5 mins. If you forget, it spills everywhere (ask me how I know). Cut, admire cheesy river, serve. Ta-da!
Notes from My Many Attempts
- The inside can look a bit pinkish from cranberry sauce; don’t panic—it’s not raw, that’s just the berries. Double check with a thermometer if you’re nervy.
- Sometimes I make extra and hand them out to neighbours (my entire street basically expects this now). It does taste even better as leftovers. Or you could try it on crusty bread as a sandwich—yes, it’s messy, but what isn’t this time of year?
Things I’ve Tried—Some Worked!
- Once I swapped brie for camembert, and it was, well, pretty great—even tangier.
- Tried apricot jam instead of cranberry sauce. Nah, too sweet for me. But hey, live and learn.
- Added walnuts one year. Actually, I find it works better if you just sprinkle those on top after baking—they go weird inside.
Do You Really Need All This Equipment?
A sharp-ish knife is nice for butterflying. But honestly, if yours is blunt like mine sometimes (I keep meaning to sharpen them, and then don’t…), just go slow and don’t cut all the way through. Fancy ovenproof skillet? Sure, but regular casserole dish works too. If you have no toothpicks, you can use uncooked spaghetti in a pinch (yep, it actually works!).
How To (Supposedly) Store It
Pop leftovers into a sealed box in the fridge; should be good up to 3 days. Though honestly, in my house it never lasts more than a day! I have tried freezing it—works alright, but texture of the cheese gets kind of, hmm, grainy? Still tasted brilliant though.
Best Ways To Serve Cranberry Brie Chicken
I usually plonk it on a big platter of garlicky green beans and roast potatoes on the side, because—tradition. One friend always insists on a balsamic glaze drizzle—actually, not half bad. Christmas Eve we’ll slice it up and serve as part of a bigger buffet…
Learnt The Hard Way: Pro-Tips From My Kitchen Chaos
- Don’t overfill! I once thought “the more brie the better”; turns out, the more brie, the more likely your chicken just explodes, and then you’re basically mopping cheese off your oven floor.
- Let it rest after baking. I once rushed and sliced right away… what a mess. Walking disaster.
Some Questions I Get (Usually Texts While I’m Shopping)
- Can I prep these ahead? Yep, just stuff and chill them (covered, obviously!) for up to 12 hours. Actually, sometimes I think they taste better after a rest. Or maybe it’s just less stress for me, who knows.
- Do I have to use brie? Not at all—gouda or mozz will also melt nicely. My cousin tried feta once and it was… interesting. Wouldn’t recommend unless you love tang.
- What’s the best cranberry sauce? Homemade is fab—like the one over at BBC Good Food. But in all honesty, the canned stuff is perfectly fine. I use Ocean Spray sometimes because it’s easy.
- Can I grill instead of bake? You could, but it’s trickier with all the melty cheese, so get ready for a cheesy inferno if stuff falls out. (I’d just stick to the oven; less drama.)
- Help! My stuffing oozed out everywhere. Happens to me too. Consider it a bonus: those crispy bits around the chicken are half the fun anyways.
If you give this a go, let me know how you get on—or if you figure out how to get the cheese to not run everywhere. I’m still working on that one…
Ingredients
- 4 boneless skinless chicken breasts
- 4 oz brie cheese, sliced
- 1/2 cup whole berry cranberry sauce
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat oven to 400°F (200°C). Grease a baking dish with olive oil.
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2Slice a pocket horizontally into the thickest side of each chicken breast, being careful not to cut all the way through.
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3Stuff each chicken breast with sliced brie and a spoonful of cranberry sauce. Press the edges gently to seal.
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4Season both sides of each stuffed chicken breast with salt, pepper, and garlic powder.
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5Place the stuffed chicken breasts into the prepared baking dish. Drizzle with olive oil.
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6Bake for 30 minutes, or until chicken is cooked through and juices run clear. Garnish with fresh parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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