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Holiday Cranberry Brie Stuffed Chicken
Dominique

Cranberry Brie Stuffed Chicken

This recipe features tender chicken breasts stuffed with a flavorful combination of sharp provolone, creamy brie, and dried cranberries, then coated in breadcrumbs and baked to golden perfection for an easy yet elegant meal.
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Prep Time 35 minutes
Cook Time 18 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 boneless chicken breasts halved
  • ¾ teaspoon salt divided
  • ½ teaspoon pepper divided
  • ½ teaspoon garlic powder divided
  • 1 ½ cups SHARP provolone cheese shredded
  • ¼ pound brie cheese
  • 6 tablespoons craisins or dried cranberries plus extra for garnish
  • ½ cup olive oil
  • 1 ½ cups plain breadcrumbs
  • 1 tablespoon chopped parsley optional garnish

Equipment

  • Kitchen scissors
  • Cutting board
  • Plastic wrap
  • Skillet
  • Spatula
  • Small ramekin
  • Shallow bowls or plates (2)
  • Baking Dish
  • Oven
  • broiler
  • Knife
  • Serving Platter

Method
 

Preparation
  1. Trim any excess fat from the chicken breasts using kitchen scissors.
  2. Slice each of the three chicken breasts in half lengthwise to create six individual cutlets.
  3. Place the cutlets on a cutting board, cover with plastic wrap, and pound them to about ¼ inch thickness using a skillet or mallet.
  4. Season both sides of the pounded chicken cutlets with the divided salt, pepper, and garlic powder.
  5. Shred the block of sharp provolone cheese.
  6. Slice the brie cheese into twelve pieces, each measuring approximately 2 inches by 1 inch and ¼ inch thick, ensuring they are small enough to fit inside the chicken.
  7. Place the craisins or dried cranberries into a small ramekin so they are ready for assembly.
  8. Prepare two wide, shallow bowls or plates: add the olive oil to one and the plain breadcrumbs to the other.
Assembly & Baking
  1. For assembly, dip one side of a chicken cutlet into the olive oil, let excess drip off, then place it oil-side down into the breadcrumbs and press gently.
  2. On the breadcrumb-coated chicken, place two slices of brie in the middle, a small handful of shredded sharp provolone cheese on top, and 1 tablespoon of craisins.
  3. Roll or fold the chicken up, sprinkle a bit more breadcrumbs to ensure full coverage, and place into a baking dish; repeat this process for all chicken cutlets.
  4. Bake in a preheated oven at 400°F for about 15 minutes or until the internal temperature reaches 165°F; optionally, turn on the broiler for a few minutes to brown the breadcrumbs.
  5. While the chicken is cooking, chop the fresh parsley if you plan to use it for garnish.
  6. Let the chicken cool for about 5 minutes before serving; slice in half and arrange on a platter, garnished with fresh parsley and extra craisins.

Notes

Carefully pound chicken cutlets to avoid tearing; use a spatula to gently lift. Note that sharp provolone cheese has a stronger flavor than regular provolone and is typically purchased as a block. Ensure brie pieces are small enough to fit inside the chicken for folding. Baking times may vary depending on your oven, always check the internal temperature of the chicken.