Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 oz brie cheese, cut into small wedges
- ½ cup cranberry sauce (fresh or store-bought)
- 4 slices turkey bacon
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh herbs (thyme or rosemary) for garnish
Instructions
- Preheat the oven to 375°F (190°C) and position the oven rack in the center.
- Slice a horizontal pocket into each chicken breast without cutting all the way through.
- Season the chicken on both sides with salt, pepper, garlic powder, and onion powder.
- Stuff each chicken breast with a wedge of brie cheese and one tablespoon of cranberry sauce. Avoid overfilling.
- Wrap each stuffed chicken breast with a slice of turkey bacon. Secure with toothpicks if needed.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear each chicken breast for 2–3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest the chicken for 5 minutes before serving. Remove toothpicks if used.
- Garnish with fresh herbs and serve with your choice of sides.
Notes
Swap cranberry sauce with apricot preserves or fig jam for variation.
Try different herbs like sage or tarragon for a personalized flavor.
For a lighter version, omit turkey bacon and drizzle olive oil instead.
- Prep Time: 10
- Cook Time: 30