Ingredients
- 4 Boneless Chicken Breasts
- 8 oz Brie Cheese, chopped
- 1 cup Cranberry Sauce
- 3 cloves Garlic, minced
- 2 tsp Fresh Thyme, chopped
- 1/2 cup White Wine (or chicken broth)
- 2 tbsp Olive Oil
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry and place them on a cutting board. Use a sharp knife to gently cut a pocket into each breast.
- In a bowl, mix together the brie, cranberry sauce, minced garlic, and thyme.
- Spoon the mixture into each chicken breast pocket, being careful not to overstuff.
- Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts for about 3–4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for about 5 minutes before slicing. Serve with a drizzle of the pan juices and a sprinkle of fresh thyme.
Notes
Avoid overstuffing the chicken to prevent leakage during cooking. Use a meat thermometer to check for doneness without cutting open the chicken.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free