Brie and Cranberry Stuffed Bacon Wrapped Chicken Breast Recipe

Carved cranberry and brie stuffed chicken breast wrapped in bacon with fried potatoes and white chicory.

Brie and Cranberry Stuffed Bacon Wrapped Chicken Breast Recipe

Bacon-wrapped chicken breast is always a treat, and this bad boy is stuffed with cranberry sauce and wonderful French Brie cheese, and it's an ode to my favourite sandwich filling from the 90s!

Course Main Course

Cuisine European

Keyword bacon wrapped stuffed chicken, brie stuffed chicken, chicken stuffed with brie and cranberry

Prep Time 5

Cook Time 30

Total Time 35

Servings Servings

Calories 770kcal

Author Brian Jones

Ingredients

2 Chicken Breasts Around 200g or 7oz each
2 Chicken Fillets Tenders
1 Pinch of Salt
1 Pinch of Pepper
3 tablespoon Cranberry Sauce
75 g Brie Cheese 3oz
8-10 Rashers Streaky Bacon 150-160g or 5-6oz

Instructions

Butterfly the chicken breasts by cutting them along the side and opening them up like a book. Give them a gentle bashing with a meat mallet or rolling pin to get a fairly even thickness.
Season the inside of the chicken breasts with a little salt and pepper.
Spread half of the cranberry sauce on one of the chicken breasts, keeping it away from the edges, and repeat with the second piece of chicken.
Slice the brie cheese, divide it between the chicken breasts and fold them back to form a fairly natural-looking chicken breast.
Bash the chicken fillets flat with the side of a kitchen knife and use them as a "seal" for the cut edge of the chicken, wrapping them around. This will help hold in more of the cheese.
If your bacon is thickly cut, you should thin it out with the side of a knife or a rolling pin. If you do not do this, the bacon can be a bit difficult to get a nice, tight wrap.
Wrap the chicken breasts in the bacon, making sure any joins are on the bottom of the chicken.
Roast the chicken in the oven at 200°C or 390°F (Fan mode), 220°C or 430°F (Non-Fan Mode) for 25-30 minutes or in the air fryer at 180°C or 350°C for 15-18 minutes.
Ensure that the chicken has reached 73°C or 165°F with a quick-read meat thermometer before serving. If you are cooking the chicken in the oven, place it on a baking grid (cooling tray); this will help the bacon crisp up on the base.

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