Cranberry Brie Stuffed Chicken
Cranberry Brie Stuffed Chicken combines the bright tartness of cranberries with the creamy richness of brie, all wrapped in juicy chicken. This dish is festive yet simple enough for weeknights, making it perfect for family dinners or small gatherings.
Equipment
- Air Fryer
- Toothpicks
- Mixing Bowl
Ingredients
Ingredients
- 600 g Chicken breasts boneless and skinless
- 150 g Brie cheese sliced into thin pieces
- 100 g Cranberry sauce or whole cranberries
- 15 ml Olive oil for drizzling
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
- 5 g Fresh thyme or rosemary, optional
- 50 g Spinach optional add-in for filling
- 30 g Nuts toasted walnuts or pecans
Instructions
- Start by preparing a chicken pocket: carefully slice horizontally into the thick side of each chicken breast to create a cavity without cutting all the way through. Lightly season the meat with salt and pepper.
- Slice brie into generous, thin pieces and tuck them into the pocket along with a spoonful of cranberry sauce or chopped cranberries. If using extra fillings like spinach or nuts, layer them in before sealing the pocket with toothpicks.
- Preheat your air fryer to 190°C. Place the stuffed chicken breasts in a single layer, ensuring they're not crowded. Cook for about 12–15 minutes, flipping once, until the internal temperature reaches 74°C.
- Let the chicken rest for about 5 minutes after cooking to help redistribute juices.
- Serve with a simple green salad or roasted vegetables and drizzle with cranberry glaze if desired.
Notes
Tip: Avoid overfilling the chicken pockets, as this can cause the filling to spill out during cooking. Secure the openings well with toothpicks and remember to remove them before serving.