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
Units
Scale
- 3 boneless chicken breasts (halved)
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 teaspoon garlic powder, divided
- 1 1/2 cups shredded SHARP provolone cheese
- 1/4 pound of brie cheese
- 6 tablespoons craisins or dried cranberries, plus extra for garnish
- 1/2 cup olive oil
- 1 1/2 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.