Brie-Stuffed Chicken with Cranberry Sauce

This easy but impressive Brie and prosciutto stuffed chicken is ideal for entertaining. The roasted cranberry sauce with pear, brandy and sage would be equally delicious with turkey or pork.


4 chicken breasts, boneless, skin on
About 4 ounces Brie, cut into 4 slices
4 thin slices prosciutto
Salt and freshly ground pepper, to taste
2 tbsp. olive oil
2 tbsp. butter
1 shallot, chopped
1 cup cranberries (fresh or frozen)
1 firm ripe pear, such as Bosc or Anjou, peeled and chopped
1 sprig sage
1/4 cup brandy or white wine
1/2 cup chicken stock
3 tbsp. honey
Toothpicks, for securing the stuffing
2 tbsp. chopped parsley, for finishing
Steamed asparagus, for serving (optional)


Preheat oven to 400 degrees F.

Wrap each slice of Brie with a slice of prosciutto to create a little package, trimming prosciutto, if needed. Set aside.

Make a pocket for the Brie stuffing in each chicken breast by cutting an incision into each breast, lengthwise, with a paring knife. The pocket should be big enough to fit the prosciutto-wrapped Brie bundles. Add Brie stuffing to each chicken breast and secure with toothpicks. Season chicken with salt and pepper.

Heat a large ovenproof skillet over medium high heat. Add olive oil and butter. When oil is hot, add stuffed chicken breasts, skin side down. Cook until chicken starts to brown, about 2 to 3 minutes. Flip chicken and add shallot, cranberries, pear and sage.

Transfer to preheated oven. Bake until chicken is cooked through, about 10 to 12 minutes, depending on thickness of chicken breast.

Remove chicken from pan and keep warm. Transfer pan to stovetop over medium heat. (Remember the handle of the pan is hot). Add brandy, chicken stock and honey and let cook, stirring occasionally, until sauce is slightly syrupy, about 3 to 5 minutes.

Remove toothpicks from chicken. Slice chicken and plate with the pan sauce. Garnish with chopped parsley. Serve with asparagus, if desired.

Yield: 4 servings.