Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 oz each)
- Brie cheese: 4 oz, rind removed, cubed
- Dried cranberries: 1/4 cup
- Fresh thyme leaves: 1 tablespoon, chopped
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Garlic powder: 1/2 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Prepare the chicken breasts by carefully slicing a pocket horizontally into the side of each breast, being careful not to cut all the way through.
- Step 3: In a small bowl, combine the cubed brie, dried cranberries, and chopped thyme.
- Step 4: Stuff each chicken breast pocket with the brie and cranberry mixture. Secure with toothpicks if needed.
- Step 5: Brush the chicken breasts with olive oil and season with salt, pepper, and garlic powder.
- Step 6: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear when pierced with a fork. Remove toothpicks before serving.
Notes
- Store leftover stuffed chicken in an airtight container in the refrigerator for up to 3 days.
- To reheat, bake in a preheated oven at 350°F (175°C) until warmed through, or microwave in 30-second intervals to prevent the brie from melting too much.
- Serve with a side of roasted asparagus or a simple green salad for a complete and balanced meal.
- Don't overstuff the chicken breasts; leaving a little room allows the brie to melt without oozing out too much during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American