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 many more variations on how best to stuff your boneless chicken breast. These are simply a jumping off point!
Cranberry Brie Stuffed Chicken (without 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