Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 ounces each)
- Brie cheese: 4 ounces, rind removed, cut into 4 pieces
- Dried cranberries: 1/4 cup
- Fresh rosemary: 1 tablespoon, chopped
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Garlic powder: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Place each chicken breast between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet.
- Step 3: Season each chicken breast with salt, pepper, and garlic powder.
- Step 4: Place a piece of brie, a tablespoon of dried cranberries, and a sprinkle of fresh rosemary in the center of each chicken breast.
- Step 5: Fold the chicken over the filling and secure with toothpicks.
- Step 6: Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts on all sides until lightly browned. Transfer the chicken to the prepared baking dish and bake for 20-25 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Remove toothpicks before serving.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days, ensuring it cools completely first.
- For best results, reheat the chicken in the oven at 325°F (160°C) to prevent the brie from melting too much and to keep the chicken moist.
- Serve this delightful dish with a simple side salad and a drizzle of balsamic glaze to complement the rich flavors.
- Chef's tip: Flattening the chicken breasts evenly is key for both even cooking and creating a secure pocket for the flavorful filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American