I'm only human as are you. And I will admit that if you open my freezer on any given day you may find a package of frozen Barber chicken. Could be broccoli and cheese, Chicken Kiev, Cordon Bleu or my favorite: the Cranberry Brie Stuffed Chicken. I truly don't indulge too much with frozen foods such as this, but this is one of my go-tos when I.just.don't.feel.like.cooking. So I had a thought: Make your own cranberry brie stuffed chicken, Stacey. This is what you do. You cook. I decided to make a batch, freeze them and take them out when I don't feel like cooking.
The Stuffed Chicken Breast Series: An Easy, Gourmet Treat
But before I get into that, I'd like to welcome you to my Stuffed Chicken Breast Series. Yes, I'm going all in with stuffed chicken breast recipes. A while back, I posted an Easy Baked Chicken Cordon Bleu which is my mom's recipe and I've always loved it. So awesome. Now, I want to dedicate some time and attention to more stuffed chicken breast recipes and techniques.
For example, there are methods to choose from. The first is butterfly, stuff & fold, like my cordon bleu. Next option, slice down the top of breast to make a pocket, stuff crumpled tin foil into the pocket, sear it, then add the filling into the pocket. This seems like it will work if you have a creamier filling. Lastly, there is the rolling method: butterfly the breast, pound it thin, lay out/spread your filling onto the chicken, then roll the breast. For this type of technique your filling should lay flat and not be bulky. There are so many exciting combinations and methods to try! Also, yes, there are other variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Cranberry Brie Stuffed Chicken (minus a dozen ingredients you can't pronounce)
So technically the Barber version is called Creme Brie & Apple (with cheeses and cranberries) in case you were wondering. I can't see the apples, but I can see the cranberries which is why I call it what I call it. I thought, how can I simplify this with just a few ingredients? How can I make it taste good without frying it? Here's the answer: Just brie alone will not give this dish a bold enough flavor. I turned to my old friend, sharp provolone cheese to give this a little flavor kick. That plus about a tablespoon of craisins or dried cranberries per portion and rolling the chicken in fantastic Progresso breadcrumbs which I have been a bit obsessed with lately. I couldn't be more pleased with the result! Guys, it's really delicious and really easy to make.
If You're Obsessed with Stuffing Chicken (like me), Try These:
- Three-Cheese Stuffed Chicken w/Sausage & Red Sauce
- Stove Top Stuffing Chicken Rolls
- Stuffed Chicken Pepperoni Pizza Bake
- Jalapeno Popper Chicken Wrapped in Bacon
- Cheesy Fajita Stuffed Chicken
- Bacon Ricotta Stuffed Chicken
- Asparagus and Cheese Stuffed Chicken
- Stuffed Chicken w/Sun Dried Tomatoes & Sharp Provolone
- Bone-In Stuffed Chicken Breast w/Spinach & Gouda
Cranberry Brie Stuffed Chicken
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 portions 1x
Description
If you’re looking for an easy, cheesy stuffed chicken recipe my cranberry brie stuffed chicken is a total winner. You’re gonna love this one!
Ingredients
- 3 boneless chicken breasts (halved)
- ¾ teaspoon salt, divided
- ½ teaspoon pepper, divided
- ½ teaspoon garlic powder, divided
- 1 ½ cups shredded SHARP provolone cheese
- ¼ pound of brie cheese
- 6 tablespoons craisins or dried cranberries, plus extra for garnish
- ½ cup olive oil
- 1 ½ cups plain breadcrumbs (I used Progresso)
- 1 tablespoon chopped parsley, optional garnish
NOTE: YOU WILL NEED AN 9X13 BAKING DISH FOR THIS.
Instructions
- Start by using your kitchen scissors to trim the fat around the chicken breasts.
- Once the fat is trimmed, slice each of the three chicken breasts in half lengthwise to make six cutlets.
- Place the cutlets on your cutting board and put some plastic wrap over it. Pound them down to about ¼” in thickness. I used a skillet to do this, but you can use a mallet, rolling pin, or another regular flat pan. The cutlets will be delicate after you pound them. Have a spatula on hand to gently lift the chicken off the cutting board. My video shows this well.
- Once all the chicken is pounded, season with salt, pepper, and garlic powder on both sides of the chicken. The measurements in the recipe card above are meant to be divided so you can season each side.
- Shred the sharp provolone cheese. Note that we are using sharp provolone cheese which has a stronger flavor than the regular sliced provolone you get at the deli counter. The sharp provolone is purchased as a block of cheese.
- Slice twelve smaller pieces of brie. The pieces should measure about 2”x1” and approximately ¼” in thickness. You want them small enough so they fit inside the chicken which we’ll be folding over.
- Put the craisins (or dried cranberries) in a small ramekin so they’re ready for the assembly.
- Using two wide, shallow bowls or plates add the olive oil to one and the plain breadcrumbs to the other.
- ASSEMBLY: Dip the chicken into the olive oil getting just one side coated in the oil. Pick it up to let the oil drip off a bit. Next, place the chicken into the breadcrumb dish (olive oil side down) and press gently. Place two slices of the brie in the middle, a small handful of the shredded sharp provolone cheese on top of that and 1 tablespoon of the craisins (or dried cranberries). Roll/Fold the chicken up, sprinkle a bit more breadcrumbs to ensure full coverage. Place chicken into baking dish (SEE NOTE 1). Do this for all the chicken.
- Bake in a preheated oven at 400 degrees for about 15 minutes or until internal temperature reaches 165 degrees. My oven runs hot so yours might take a little longer. After the 15 minutes or so of baking time, I turned the broiler on high with the baking dish still on a lower rack and browned the breadcrumbs a bit.
- While the chicken is cooking you can chop the fresh parsley garnish if you are using.
- Let the chicken cool for 5 minutes or so before serving. I sliced the chicken in half and arranged on a platter garnished with fresh parsley and extra craisins. I also sautéed some carrots and steamed some broccoli on the side. For the carrots I used the same method as my Simple Veggie Medley. The broccoli I steamed in a pot (using a steamer insert) until it was cooked al dente.
Notes
- You will need an 9x13 baking dish for this. The chicken needs to be placed snugly and end-to-end so it’s a tight fit in the pan. We are not using toothpicks to hold the chicken together so they need to be very close. Cheese will still ooze out a bit when cooking, but you can scoop that up and serve with each portion.
Leave a Comment