Christmas Cranberry Brie Stuffed Chicken

Christmas Cranberry Brie Stuffed Chicken

Thin chicken cutlets are rolled around Brie and dried cranberries, then coated in seasoned breadcrumbs and Parmesan. Baking gives the rolls a golden exterior, while a crosswise slice reveals the creamy, cranberry-studded spiral inside.

Evenly pounded cutlets are easier to roll and cook more consistently. Because roll size affects baking time, use an instant-read thermometer and cook the thickest part of each roll to 165°F (75°C).

Ingredients for Christmas Cranberry Brie Stuffed Chicken

• 4 boneless, skinless chicken cutlets, about 5–6 ounces each (680g total)
• 3/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper
• 4 ounces Brie, rind on or trimmed, cut into small pieces (115g)
• 1/3 cup dried cranberries (40g)
• 1/4 cup all-purpose flour (30g)
• 1 large egg, beaten
• 1 cup seasoned breadcrumbs (110g)
• 1/3 cup grated Parmesan (30g)
• Cooking spray or neutral oil, as needed for a light coating

Optional garnish: 1 tablespoon chopped fresh parsley and 1–2 tablespoons chopped pistachios.

How to Make Cranberry Brie Stuffed Chicken

1. Prepare the chicken: Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment. Pound the cutlets between sheets of plastic wrap or inside a resealable bag until about 1/4 inch thick and fairly even. Pat dry, then season with the pepper and some of the salt.
2. Fill and roll: Divide the Brie and dried cranberries among the cutlets, placing a modest amount near one end of each and leaving a border. Roll snugly to enclose the filling and set each roll seam-side down. Secure any seam that will not stay closed with a toothpick.
3. Bread the rolls: Put the flour, beaten egg, and breadcrumbs in separate shallow bowls. Mix the Parmesan and remaining salt into the breadcrumbs. Coat each roll lightly in flour, shaking off the excess; dip in egg, then press the crumbs onto all sides.
4. Bake: Arrange the rolls seam-side down on the prepared sheet with space between them so the coating can brown rather than steam. Lightly spray or brush the crumbs with oil. Bake uncovered without flipping for approximately 25–35 minutes, beginning to check at about 20 minutes. Rotate the sheet only if the rolls are browning unevenly.
5. Check and rest: Insert an instant-read thermometer into the thickest chicken portion of each roll, avoiding the filling if possible. If needed, bake for a few more minutes and check again. When the chicken reaches 165°F, let the rolls rest for about 5 minutes so the filling settles slightly. Remove all toothpicks before serving, and slice at least one roll crosswise to show the Brie-and-cranberry center. Add parsley and pistachios if desired.

How to Tell When the Chicken Is Done

The breadcrumb coating should be golden, but browning alone does not tell you whether the chicken inside is cooked. Check each roll with a thermometer, especially if they differ in size. Remove them as they reach 165°F rather than leaving the thinner rolls in the oven while the others finish.

Serving and Leftovers

Serve with roasted potatoes and a crisp cucumber-tomato salad, or with green beans. For the best crumb texture, bread and bake the rolls close to serving time.

Refrigerate leftovers promptly in a covered container and use within 3–4 days. To reheat, warm gently in a covered oven-safe dish with a small splash of broth. The chicken may dry out, and the coating will soften.

Nutrition

Approximate nutrition per serving, based on 1 roll (1/4 of the recipe): 515 calories, 54g protein, 19g fat, and 36g carbohydrates. Per 100g of recipe ingredients: approximately 195 calories, 21g protein, 7g fat, and 14g carbohydrates. Values vary with the chicken, Brie, and breadcrumbs used.