Festive stuffed chicken is a delicious way to mix up your main dish for the holidays. Serve with all the traditional sides and enjoy!
When you’re looking for something special to serve your guests (yet it’s incredibly easy to make), this dish has you covered. The chicken has got a melty center surrounded by tart cranberries with a crunchy exterior… oh-so-tasty! If you’re making a big feast, try accompanying these with my Grandma June’s Cheesy Potatoes, these Roasted Brussels Sprouts with Brown Sugar, my Ultimate Yukon Gold Mashed Potatoes, or (our favorite) Mind-Blowing Southern Baked Mac and Cheese. Oh, and if you want to enjoy this during a normal weeknight, I usually plate the chicken alongside my Parm-Rosemary Baby Dutch Roasted Potatoes and a side salad (pictured here).
WHAT IS NEEDED FOR STUFFED CHICKEN?
To make this recipe exactly like I did, you’ll need the following items:
FOR THE ROLL-UPS:
- Springer Mountain Farms Thin Sliced Chicken Breasts
- Salt + Pepper
- Garlic Powder
- Brie Cheese
- Dried Cranberries
- Seasoned Breadcrumbs
- Grated Parmesan
- Olive Oil Spray
- Red Pepper Flakes
- Italian Parsley
Springer Mountain Farms sells pre-sliced boneless skinless chicken breasts that are a HUGE time-savor in this recipe. If for some reason you can’t find them sold at your local store, go ahead and buy regular boneless skinless chicken breasts and slice them yourself. I’d say three slices per breast, diagonally, should be the right amount of thickness.
ALTERNATIVES & SWAPS:
While I prefer the mix of ingredients listed above, stuffed chicken is a great way to repurpose items you have leftover in your fridge. Feel free to exchange the brie cheese with a different melty variety you have on hand, add herbs, use different nuts for garnish, add a layer of prosciutto… the possibilities are endless!
If you do end up making your own version (and you love it as much as I love mine), let me know in the comment section below; I’m excited to try it!
MORE CHICKEN RECIPES YOU’LL SWOON OVER:
- 1.5 lb. Thin Sliced Boneless Skinless Chicken Breasts
- 1 tsp. each Salt + Pepper
- 1 tsp. Garlic Powder
- Brie Cheese with the rind
- ¼ cup Dried Cranberries
- 2 Eggs, whisked with 2 tbsp. Heavy Cream
- ½ cup Seasoned Breadcrumbs
- ¼ cup Grated Parmesan
- Olive Oil Spray, as needed
- Toothpicks, as needed
- ½ cup Pistachios, crushed
- 1 tsp. Crushed Red Pepper Flakes
- 1 tbsp. Chopped Italian Parsley
- Preheat the oven to 375F.
- Mix together the salt, pepper, and garlic powder in a small bowl. Lay the sliced chicken on a flat surface and sprinkle each one with the salt + pepper mix.
- Cut the brie into thin slices and add equal amounts to each chicken piece. Place the brie in the middle.
- Divide the cranberries equally on top of the brie slices. Then tightly roll each chicken slice, from bottom side up and secure the roll with a toothpick. Repeat with each slice and set aside.
- Whisk the eggs and heavy cream together in a large bowl. In a second bowl, mix together the breadcrumbs and grated parmesan.
- Dip each rollup into the egg mixture and then the breadcrumbs. Toss to coat and set on a parchment-lined baking sheet. Repeat with all rollups.
- Spray the top of each rollup with olive oil and bake for 35 minutes, or until the internal temperature reaches 165F. If desired, broil at the end for 2 minutes to create a deeper golden brown crust.
- Garnish with crushed pistachios, red pepper flakes (optional) and fresh parsley. Enjoy immediately.
NOTES ON THIS RECIPE:
- The chicken I purchased came in six strips, so that’s why the serving size here is for six. If yours comes with more, simply plan for two rolls per person or a larger serving size.
- Depending on what kind of cheese you use, you may need to secure the ends of the chicken rolls with a toothpick to prevent the cheese from oozing out. Brie is melty, but not too melty so I didn’t have to do that here.
- I recommend only making as many as you’ll eat right away, as reheating will dry the chicken out and they won’t be as delicious as freshly made.
This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product or ingredient that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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