Brie and Cranberry Stuffed Chicken
OK, the title on this could have gone on forever. I have played with this. I tried to use the prosciutto on the outside to wrap the chicken. Big fail. So, the prosciutto pocket was created.
I also have had the garlic and Italian seaoning in two different places. One in the sauce, once in the fry pan when pre-cooking chicken. I am not sure that it made a difference on where it goes. Next time, who knows
Ingredients
2 boneless, skinless chicken breasts
2 T garlic olive oil
B&G to Taste
1/2 cup wilted spinach, chopped
½ cup dried cranberries
½ cup crushed pecans
4 slices of brie cheese
2 T chopped garlic
1t Italian seasoning
½ t smoked paprika
½ lb sliced prosciutto
Glaze:
2 tbsp honey
1 tsp Dijon mustard
½ cup white wine
Preheat oven to 375°F.
Butterfly each chicken breast horizontally, do not slice all the way through. Put B&Gerk on both sides of the chicken breast
Soften dried cranberries with 1 T Butter in the microwave for ~ 1 min
In a large fry pan, precook the chicken breast, both sides. Remove from heat so you can start the build
Layout the chicken breast, inside up. Lay prosciutto on the insides, leaving enough over the edges of all sides to do a wrap. On one half of the chicken breast, lay out two slices of Brie, topped with spinach. Put ½ of the cranberries and walnuts to the side for topping. Add cranberry and walnuts on the spinach. Wrap the ingredients with the prosciutto so they do not leak out. Fold over the other half of the chicken breast, basically making a chicken taco. Place it in an oven safe dish. Sprinkle on the remaining cranberries and pecans.
Mix honey, wine, and Dijon mustard in a bowl. Pour half over the chicken. Transfer chicken to the oven and bake tor ~ 5 minutes .
Remove from the oven, pour the remain sauce over the chicken.
How you serve this is up to you. I tend to cut the chicken into 2-3 inch strips and serve on rice.
