Looking for a special meal to make for Thanksgiving but don’t want to go to the hassle of making a whole turkey? I give you: Brie-Cranberry Stuffed Chicken wrapped in Prosciutto. It takes like Thanksgiving with none of the hassle!
Recipe for Brie-Cranberry Stuffed Chicken wrapped in Prosciutto
Ingredients:
- 4 chicken breasts
- 8 slices of prosciutto
- 1 brie wheel, sliced into 8
- For the stuffing:
- 1 tbsp butter
- 1 small onion, diced
- 2 slices of old bread, cubed
- 1/2 cup fresh B.C. cranberries
- 1/2 tsp fresh rosemary, minced
- 1/2 tsp fresh sage, minced
- 1/2 tsp dried poultry seasoning
- Salt and Pepper to taste
Directions:
- Preheat the oven to 375 F.
- Place chicken inside a freezer bag and pound to about 1/2 inch thickness using a meat tenderizer or heavy pan. Season with salt and pepper and set aside.
- For the stuffing: in a bowl, mix together the onion, cubed bread, fresh and dried herbs and cranberries. Season with (seasoning) salt and pepper.
- In a skillet, melt butter over medium heat then add the stuffing mixture. Cook until cranberries begin to burst (but I like a slight crunch still to my onions), about 5-8 minutes. Remove from the heat and set aside.
- Lay out two slices prosciutto followed by the chicken. To each chicken breast, arrange 1-2 slices of brie and about 1/4 cup of the stuffing mixture. Roll tightly then place in a lightly oiled, oven safe pan. Repeat for each one.
- Cook in the preheated oven for about 25 minutes (or until it reaches an internal temp of 160 F). Use a turkey baster to pour juices over top and enjoy!
CHEZ CHANELLE 