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Brie & Fig Stuffed Chicken Breasts With Rosemary Cranberry Glaze

Brie & Fig-Stuffed Chicken Breasts with Cranberry Glaze

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Introduction

This recipe for Brie & Fig-Stuffed Chicken Breasts with Rosemary Cranberry Glaze is the epitome of elegance for any holiday gathering or special occasion. Juicy chicken breasts are filled with creamy brie and sweet fig jam, then finished with a savory glaze made with tart cranberries and aromatic rosemary. Perfect as a main course, this dish is sure to impress your guests while offering a delightful balance of sweet, tangy, and savory flavors.

Ingredients

Chicken and Filling

  • 4 boneless, skinless chicken breasts
  • 4 oz brie cheese, sliced
  • 1/4 cup fig jam
  • Salt and pepper, to taste
  • 2 tbsp olive oil

Rosemary Cranberry Glaze

  • 1/2 cup fresh or frozen cranberries
  • 1/4 cup honey
  • 1/4 cup balsamic vinegar
  • 1 tbsp fresh rosemary, finely chopped
  • 1/4 cup chicken broth (or water)
  • Salt and pepper, to taste

Garnish

  • Fresh rosemary sprigs
  • Additional cranberries (optional)

Instructions

1. Prepare the Chicken

  1. Preheat your oven to 375°F (190°C).
  2. Cut a pocket into each chicken breast by slicing lengthwise without cutting all the way through.
  3. Season the chicken inside and out with salt and pepper.
  4. Stuff each pocket with slices of brie cheese and a spoonful of fig jam. Secure the edges with toothpicks if needed.

2. Sear the Chicken

  1. Heat olive oil in a large oven-safe skillet over medium heat.
  2. Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown. Remove from heat and set aside.

3. Make the Rosemary Cranberry Glaze

  1. In a small saucepan, combine:
  • Cranberries
  • Honey
  • Balsamic vinegar
  • Rosemary
  • Chicken broth
  1. Bring the mixture to a simmer over medium heat.
  2. Cook for about 10 minutes, stirring occasionally, until the cranberries break down and the sauce thickens.
  3. Season with salt and pepper to taste.

4. Bake the Chicken

  1. Pour half of the rosemary cranberry glaze over the seared chicken breasts in the skillet.
  2. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature of 165°F / 74°C).

5. Serve

  1. Remove the toothpicks from the chicken breasts if used.
  2. Drizzle the remaining cranberry glaze over the chicken.
  3. Garnish with fresh rosemary sprigs and additional cranberries for an elegant presentation.

Helpful Tips

1. Keep Brie Chilled

To make slicing and stuffing easier, keep the brie slightly chilled until you’re ready to use it.

See also  Garlic Butter Cheese Bombs

2. Prevent Filling Leakage

Secure the chicken breasts with toothpicks to keep the filling intact during cooking.

3. Use a Meat Thermometer

Check the internal temperature of the chicken to ensure it’s perfectly cooked without drying out.

4. Preheat the Skillet

Ensure the skillet is hot before adding the chicken to achieve a golden crust that locks in the juices.

5. Adjust Glaze Sweetness

If you prefer a less sweet glaze, reduce the honey or increase the balsamic vinegar to balance the flavors.

Substitutions and Variations

1. Cheese Options

  • Goat Cheese: Adds a tangy flavor and creamy texture.
  • Cream Cheese: A milder, budget-friendly alternative.

2. Jam Alternatives

  • Cranberry Jam: Enhances the holiday theme.
  • Apricot or Cherry Jam: Offers a unique sweet and tangy profile.

3. Cranberry Options

  • Dried Cranberries: Reconstitute them in water or broth if fresh or frozen cranberries are unavailable.

4. Herb Swaps

  • Thyme or Sage: Both herbs pair beautifully with chicken and add different aromatic notes.

5. Vinegar Choices

  • Apple Cider Vinegar: Offer a milder tang than balsamic.

Frequently Asked Questions

1. Can I make this dish ahead of time?

Yes, you can prepare the glaze and stuff the chicken breasts a day in advance. Store them separately in the refrigerator and assemble them just before cooking for the freshest flavor.

2. What can I use instead of fig jam?

Cranberry, apricot, or cherry jam work well as substitutes, adding a unique twist to the flavor.

3. How do I keep the filling from spilling out?

Toothpicks are a simple way to secure the chicken breasts. Additionally, searing helps seal the edges before baking.

4. Can I use frozen cranberries?

Absolutely! Frozen cranberries work just as well as fresh ones. Add them directly to the saucepan without thawing.

Conclusion

These Brie & Fig-Stuffed Chicken Breasts with Rosemary Cranberry Glaze are a perfect combination of rich, creamy, sweet, and savory flavors. With their stunning presentation and gourmet taste, they’re an excellent centerpiece for holiday meals or special occasions. Follow these steps and tips to create a dish that will wow your guests and leave them asking for seconds!

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