Bacon-Wrapped Stuffed Chicken Breast
Easy, savory bacon-wrapped stuffed chicken breast â perfect for weeknight dinners or holidays. Step-...
40
total time
2
servings
40 kcal
calories
Gathering Ingredients
Gathering the right ingredients sets the tone for a successful cranberry brie stuffed chicken. Start with four boneless, skinless chicken breasts that are evenly shaped for stuffing. Pat them dry with paper towels to ensure the filling adheres and the chicken browns evenly. Youâll also need Brie cheese, either a small wheel sliced into thin sticks or a generously sized wedge cut into small blocks so it melts inside without overpowering. Cranberries are the star of the stuffing, so choose a 1/2 to 3/4 cup of fresh cranberries or a smooth cranberry sauce that complements the Brie without making the filling too wet. A bright note comes from citrus zestâorange or lemonâplus a pinch of salt and black pepper for seasoning. Fresh herbs, such as thyme or rosemary, add aroma and depth. Olive oil or melted butter helps the chicken brown beautifully in the pan and keeps the filling moist. Optional ingredients include a handful of chopped spinach for color and nutrition, or a splash of white wine to deglaze the pan later. Gather kitchen twine or toothpicks to secure the stuffed pockets for even cooking and clean, tidy presentation. With everything within reach, youâre ready to begin the intricate, delicious work of stuffing and baking. This stage is about mise en place: organization, quality ingredients, and freedom from lastâminute scrambles. If you can source organic Brie and premium cranberries, the flavors will shine even more. The goal is to achieve a balance between tangy cranberry, creamy Brie, and a savory chicken exterior. Plan to prebake or refrigerate the filled breasts briefly if your schedule allows; a short rest helps the flavors meld and makes stuffing easier. Finally, preheat your oven to 375°F (190°C) so the chicken bakes evenly from the outside in, preserving moisture inside. The ingredients list not only guides your shopping but also gives you confidence that every bite will carry a well-rounded flavor profile. A well-prepared gathering of ingredients is the foundation of a memorable, visually appealing entrĂ©e. (image description: Fresh ingredients for cranberry brie stuffed chicken laid out on a rustic wooden board.)
Preparing the Chicken
Preparing the chicken is the first practical step in building the pockets that will cradle the creamy, fruity filling. Begin by inspecting each breast for any stray fat or tough membranes, trimming as needed. Lay the breast flat on a cutting board, and with a sharp knife, create a horizontal pocket by slicing carefully from one short edge toward the center, stopping well before you cut all the way through. The goal is a shallow pocket that can hold the filling without tearing the meat. If you worry about tearing, gently pound the thicker end of the breast to even thickness, which makes subsequent stuffing easier and ensures uniform cooking. Season the exterior generously with salt and pepper, and consider a light dusting of paprika or garlic powder for added color and aroma. A touch of olive oil on the surface helps the browning process during searing. Once the pockets are formed, pat the meat dry again to ensure a good sear, then set the breasts aside while you prepare the stuffing mixture. Keeping the chicken cool and dry until stuffing reduces the risk of soggy filling and helps maintain a crisp exterior after cooking. The careful handling of the meat sets the stage for a juicy interior and a nicely caramelized exterior, critical to a masterful stuffed chicken dish. This section ensures you can work smoothly, even if youâre new to pocketing chicken. The technique becomes easier with practice, and youâll appreciate the clean edges and the neat seam that keeps the filling inside during cooking.
Making Cranberry Brie Stuffing
The stuffing is the heart of this dish, where Brieâs creamy texture meets the tart brightness of cranberries. Start by finely dicing any fresh cranberries you plan to use and warming them gently in a small pan with a splash of water, just enough to soften them and release their aromas. If you are using cranberry sauce, whisk it into the softened berries to create a thick, glossy base that clings to the cheese. Slice Brie into small chunks or sticks that will melt uniformly inside the pocket. The Brie should be cool enough to handle but soft enough to merge with the cranberries for a cohesive filling. Add chopped fresh herbsâthyme, rosemary, or a hint of sageâto the mixture for fragrant complexity. A spoonful of breadcrumbs can be included if you want more texture and to help absorb any extra moisture from the fruit. Salt and pepper are essential to balance the flavors, and a subtle pinch of orange zest can lift the sweetness without overpowering it. The goal is a balanced, creamy, and slightly jammy center that will stay intact while the outer chicken browns. Taste the mixture and adjust acidity with a squeeze of lemon or a splash of white wine if the fruit seems too tart. As you assemble, keep the filling cool and compact so it doesnât slump when placed into the pocket. The better the filling holds its shape, the more elegant the final presentation will be when you slice the chicken to reveal a perfect center. The combination of Brieâs meltiness and cranberriesâ pop provides a mouthful of flavors that pairs beautifully with a simple pan sauce and a green garnish.
Stuffing the Chicken and Securing with Toothpicks
With the pockets ready and the filling prepared, gently stuff each chicken breast, using just enough to fill the cavity without overfilling. Remember, the aim is a neat, tight pocket that doesnât burst open during cooking. Once filled, use kitchen twine or toothpicks to close the opening and hold the filling inside. If you prefer a seamless look, a single skewer can pin the pocket shut; however, toothpicks may be easier to remove at plating. Lightly press the seam to seal and ensure the exterior remains dry for a clean sear. Pat the surface again with a paper towel to remove any excess moisture introduced during filling. This helps achieve a golden crust rather than a pale, soggy exterior. After stuffing, let the breasts rest at room temperature for 10â15 minutes; this step helps even cooking as the meat comes closer to the target internal temperature before you apply heat. A well-stuffed breast will release a seductive aroma as it sizzles in the pan, hinting at the creamy center. As you plate, remove any toothpicks carefully to avoid tearing the meat. The appearance of a neat, tidy roll with a visible berry-brie center is as important as the taste, especially if youâre serving this dish for guests or a special occasion.
Searing and Oven Roasting
Searing and oven roasting deliver a golden, flavorful exterior while keeping the center juicy and tender. Preheat your oven to 375°F (190°C). Heat a tablespoon or two of olive oil in an oven-safe skillet over medium-high heat. When the oil shimmers, place the stuffed chicken breasts in the pan seam side down to help seal the filling and create a pleasing crust. Sear for 2-3 minutes on each side, or until the surface is deeply golden and the outer layer holds together when gently pressed. After achieving a bronzed crust, transfer the skillet to the preheated oven. Bake the chicken for about 18-25 minutes, depending on the thickness of the breasts, until the internal temperature reaches 165°F (74°C). If your oven runs hot, check earlier to prevent overcooking. The Brie inside will melt and mingle with the cranberries, forming a luscious, creamy center that remains intact thanks to the stuffing. When done, let the chicken rest for 5-7 minutes before slicing. Resting redistributes juices and heightens the texture, making slices clean and juicy rather than stringy. During roasting, keep an eye on the color of the exterior; you want a richly caramelized surface that contrasts beautifully with the bright stuffing. If you notice uneven browning, reduce heat slightly and extend cooking time a few minutes, then test for doneness again. This careful approach yields a perfect balance of crispy edges, melted cheese, and a center that tastes like a holiday treat rather than a mere chicken main. (image description: Stuffed chicken breasts searing in a hot skillet, a cast-iron pan on a stove, with a golden crust forming.)
Creating a Cranberry Pan Sauce
A glossy pan sauce brings harmony to cranberry brie stuffed chicken, tying the flavors together with a bright, tangy finish. After removing the chicken from the pan, pour off any excess fat, leaving just enough to pickup the fondâthose tasty caramelized bits stuck to the pan. Deglaze with a splash of white wine, stock, or water, and scrape up the browned bits with a wooden spoon. Add a small spoonful of cranberry sauce or a few crushed cranberries to infuse color and tartness, then simmer until the sauce reduces to a silky glaze that lightly coats the back of a spoon. If you prefer a richer sauce, whisk in a pat of butter at the end or finish with a splash of cream for a velvety texture. Taste for balance: the sauce should have enough acidity to cut through the Brieâs creaminess while supporting the fruit notes from the cranberry. A squeeze of lemon can brighten the finish if needed. The sauce should be vibrant, not heavy, offering a delicate counterpoint to the savory chicken and melty center. Serve the sauce in a small pool around the plated chicken or drizzle it artfully over each slice. The combination of creaminess, tartness, and a touch of sweetness makes every bite feel celebratory. Pair with roasted vegetables, mashed potatoes, or a simple greens salad to complete the plate without overpowering the stuffed chickenâs flavors.
Plating and Final Presentation
Plating is a vital part of the dining experience, especially for a dish as colorful as cranberry brie stuffed chicken. Slice each breast to reveal the creamy Brie filling and the vibrant cranberry center. Arrange the slices on warmed plates to keep them hot through service. A small spoonful of the cranberry pan sauce can be dolloped beside the chicken, with a few glistening cranberries dotting the plate for color. Garnish with a sprig of fresh thyme or rosemary to echo the herbaceous notes from the stuffing. A little citrus zest shaved over the top adds a bright spark that lifts the dish visually and aromatically. Consider a simple side that complements the flavors without crowding the plate. Roasted Brussels sprouts, honey-glazed carrots, or a silky potato purée pair well with the tangy and creamy filling. If you want to keep things light, serve with a crisp green salad dressed in a lemon vinaigrette. The goal is to present a balanced plate where the stuffed chicken remains the hero while the sides provide texture and contrast. In terms of portions, plan for one breast per guest, with a few extra slices for seconds. An elegant presentation can elevate a weeknight dinner into a special occasion, and using minimal but deliberate garnishes helps keep the plate uncluttered. The drama of the dish comes from the reveal of the oozy Brie and the ruby-tinged cranberry, so keep the plating clean and let the filling take center stage. (image description: Plate of cranberry brie stuffed chicken sliced to reveal the melty center, garnished with herbs and cranberry sauce.)
Nutritional Information and Serving Suggestions
For a balanced approach, consider the nutritional profile of cranberry brie stuffed chicken as a feature of the dish rather than a constraint. A typical serving might include one stuffed breast, which provides lean protein along with the richness of Brie and the brightness of cranberries. If youâre watching calories, you can trim extra fat by using skinless breasts and reducing the Brie to a lighter portion. The cranberry component adds natural sweetness and antioxidants, making this dish feel festive without being heavy. A moderate amount of olive oil used for browning helps keep the dish lower in saturated fat compared to richer sauces built on cream. Serving ideas can vary depending on your occasion. A green vegetable side, such as asparagus or green beans, adds color while staying compatible with the flavors â a lemon butter glaze on the greens can echo the citrus zest in the filling. For a crowd, offer a straightforward starch such as roasted potatoes or a fluffy quinoa to soak up the sauce. When hosting, consider a simple bread option to mop up any remaining pan sauce. The dish shines when plated cleanly, with the contrast of burgundy cranberry against the pale Brie center playing a visual role that enhances the overall dining experience. If youâre preparing this for a holiday meal, you can scale the recipe easily by increasing the number of breasts while maintaining even stuffing portions. Use an oven-safe tray to roast in batches if your oven isnât large enough to fit all breasts at once. The result remains a sumptuous, comforting, and sophisticated entrĂ©e thatâs surprisingly approachable for home cooks of all levels.
Variations and Tips
Variations and tips can help you personalize this cranberry brie stuffed chicken to suit different tastes or dietary needs. If Brie isnât your cheese of choice, consider camembert or a milder Gouda, which still melts beautifully and pairs well with cranberries. For a crunchier texture, mix in a small handful of chopped nuts, such as pecans or walnuts, into the stuffing. You can also experiment with dried cranberries in place of fresh if you prefer a sweeter note, but adjust the quantity so the filling isnât overly sweet. For a lighter version, substitute part-skim Brie or use less cheese while adding a bit more cranberry sauce to maintain moisture and flavor. If youâd like a spiced kick, incorporate a pinch of red pepper flakes or a dash of smoked paprika to the external seasoning during searing. Those little tweaks keep the dish interesting while preserving the essence of the filling. To streamline prep, you can prepare the stuffing a day ahead and refrigerate it, then assemble and cook the following day. This approach improves flavor meld and can fit into a busy schedule. Finally, remember that the key to success with stuffed chicken is a precise fold and the use of toothpicks to secure the filling during cooking, preventing leakage and ensuring an even, attractive result on the plate.
Impressive Cranberry Brie Stuffed Chicken
Juicy chicken breasts stuffed with Brie and cranberry, baked to perfection. A festive, easy stuffed chicken recipe with pan sauce and elegant plating.
total time
40
servings
2
calories
40 kcal
ingredients
- 2 boneless skinless chicken breasts đ
- 4 oz Brie cheese, rind removed đ§
- 1/2 cup cranberry sauce đ
- 1/2 cup fresh spinach leaves đ„Ź
- 2 tbsp chopped walnuts đ„
- 1 tsp fresh thyme leaves đż
- Salt and black pepper to taste đ§
- 1 tbsp olive oil đ«
- Kitchen twine to secure đ§”
instructions
- Preheat the oven to 375°F (190°C).
- Carefully cut a pocket into each chicken breast without cutting all the way through.
- Stuff each pocket with Brie slices, a spoonful of cranberry sauce, a few spinach leaves, and chopped walnuts. Sprinkle thyme inside as well.
- Season the outside with salt and pepper, then drizzle with olive oil.
- Secure the openings with kitchen twine or toothpicks.
- In an ovenproof skillet, sear the stuffed chicken on medium-high heat for 2â3 minutes per side until golden.
- Transfer the skillet to the oven and bake for 15â20 minutes, or until the internal temperature reaches 165°F (74°C).
- Let rest 5 minutes, then slice and serve. Garnish with extra cranberry sauce or thyme if desired.
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