Stuffed Chicken Breast with Cranberry and Brie

# **Stuffed Chicken Breast with Cranberry and Brie: A Gourmet Delight**

If you’re looking for an elegant yet simple dish that balances sweet and savory flavors, **Stuffed Chicken Breast with Cranberry and Brie** is the perfect choice. This dish combines tender, juicy chicken with the creamy richness of **brie cheese** and the tart sweetness of **cranberries**, creating a meal that feels restaurant-worthy but is easy enough to make at home.

Whether you’re preparing a special dinner for guests, a holiday meal, or just want to treat yourself to something delicious, this recipe is sure to impress.

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## **Why You’ll Love This Recipe**

✔️ **Easy to Make** – Despite its gourmet flavors, this dish comes together with just a few simple steps.
✔️ **Sweet and Savory Perfection** – The creamy brie pairs beautifully with the tart cranberries and the savory chicken.
✔️ **Perfect for Holidays or Date Nights** – A great choice for Christmas, Thanksgiving, or a romantic dinner.
✔️ **Versatile and Customizable** – You can add nuts, herbs, or even swap the filling for other flavors.

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## **Ingredients**

### **For the Chicken:**
– 2 large **boneless, skinless chicken breasts**
– 1/2 teaspoon **salt**
– 1/2 teaspoon **black pepper**
– 1/2 teaspoon **garlic powder**
– 1/2 teaspoon **paprika**
– 1 tablespoon **olive oil or butter**

### **For the Filling:**
– 3 oz **brie cheese**, sliced
– 1/4 cup **dried cranberries** (or cranberry sauce)
– 1/4 cup **chopped walnuts or pecans** (optional, for crunch)
– 1 teaspoon **fresh thyme** (or 1/2 teaspoon dried thyme)

### **For the Glaze (Optional but Recommended):**
– 2 tablespoons **honey or maple syrup**
– 1 tablespoon **balsamic vinegar**
– 1 teaspoon **Dijon mustard**

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## **How to Make Stuffed Chicken Breast with Cranberry and Brie**

### **1. Prepare the Chicken:**
– Preheat the oven to **375°F (190°C)**.
– Using a **sharp knife**, slice each chicken breast horizontally, creating a pocket without cutting all the way through.
– Season the chicken with **salt, pepper, garlic powder, and paprika** on both sides.

### **2. Stuff the Chicken:**
– Inside each chicken pocket, layer slices of **brie cheese**, a generous sprinkle of **dried cranberries**, and a handful of **chopped nuts** (if using).
– Sprinkle with **fresh thyme** for extra flavor.
– Use **toothpicks** to secure the opening so the filling stays inside while cooking.

### **3. Sear for Extra Flavor:**
– Heat **olive oil** or **butter** in an oven-safe skillet over **medium-high heat**.
– Sear the stuffed chicken for **2-3 minutes per side** until golden brown. This adds flavor and helps seal in the juices.

### **4. Bake to Perfection:**
– Transfer the skillet to the preheated oven and bake for **18-22 minutes**, or until the chicken reaches an internal temperature of **165°F (75°C)**.

**5. Make the Glaze (Optional but Recommended):**
– While the chicken bakes, whisk together **honey (or maple syrup), balsamic vinegar, and Dijon mustard** in a small bowl.
– Once the chicken is done, drizzle the glaze over the top before serving for an extra burst of flavor.

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