Brie Stuffed Chicken Breast
Rating
You won't brie-lieve how good this Brie Stuffed Chicken Breast is.
Ingredients
- FOR THE CARAMELIZED ONIONS
- 1 onion, large, sliced
- ¾ c. water, stock or wine
- 2 tbsp. butter
- 1 tsp. fresh thyme
- FOR THE SAUCE
- ¾ c. whole jellied cranberry sauce
- 1 tbsp. olive oil
- 2 tbsp. white wine
- 2 tsp. red wine vinegar
- 1½ tsp. sugar
- ½ tsp. chopped fresh rosemary, plus more for garnish
- FOR THE FILLING
- 3 Tyson Fresh All Natural boneless skinless breasts
- 6 oz. brie, rind removed, sliced into thirds, and chilled in freezer for 20 minutes
- Kosher salt
- Freshly ground black pepper
Instructions
- FOR THE CARAMELIZED ONIONS
- Heat a large skillet over high heat, then add in onions and liquid and cover. Cook on high until onions are translucent, about 5 minutes. Remove cover and continue to cook on high until liquid is absorbed and evaporated. Stir in butter and lower heat to medium-low. Continue to cook until onions are golden, 15 minutes more. Stir in fresh thyme.
- FOR THE CHICKEN
- Whisk together ingredients for the sauce and set aside.
- Slice a pocket into each chicken breast being careful not to make any holes. Open the pocket and add a heaping tablespoon of caramelized onions. Place slice of brie on top of the onions and layer some more onions on top. Close up the pocket with toothpicks. Repeat process with remaining chicken breasts. Lightly salt and pepper both sides.
- Heat olive oil in a skillet on medium-high heat. Cook the chicken breasts for 5 minutes on one side until golden, then flip the chicken breasts and continue to cook for 5 more minutes.
- Add in sauce, cover and cook 2 more minutes, then lower heat to medium-low and simmer until cooked through, about 4 to 5 minutes more.
- Let chicken rest 10 minutes before serving. Top with sauce and garnish with more chopped herbs before serving.