Ingredients
- Boneless, skinless chicken breasts: 4 (6-8 ounces each)
- Brie cheese: 4 ounces, rind removed and cubed
- Dried cranberries: 1/4 cup
- Fresh rosemary: 1 tablespoon, chopped
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or cooking spray.
- Step 2: Place each chicken breast between two sheets of plastic wrap and pound with a meat mallet until about 1/4 inch thick. Season both sides with salt and pepper.
- Step 3: In a small bowl, combine the cubed brie cheese, dried cranberries, and chopped rosemary.
- Step 4: Divide the brie mixture evenly among the chicken breasts, placing it in the center of each. Fold the chicken over the filling, or roll it up, and secure with toothpicks if necessary.
- Step 5: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
- Step 6: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Remove toothpicks before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken gently in a skillet with a touch of olive oil to keep it moist and prevent the cheese from melting completely out.
- Serve with a simple green salad or roasted vegetables for a complete and elegant meal.
- Don't overstuff the chicken; a moderate amount of filling ensures it cooks evenly and stays nicely contained.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American