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Cranberry Brie Stuffed Chicken – Party Appetizer Recipe

Cranberry brie stuffed chicken rolls combine tart whole-berry cranberry sauce, creamy Brie, and fresh thyme inside tender chicken cutlets. Baked in a 9x13-inch dish, they’re sliced in half for easy appetizer portions.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting 5 minutes
Total Time 47 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb chicken breast cutlets thin-sliced, boneless, skinless; about 8 pieces
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 cup whole-berry cranberry sauce
  • 4 oz Brie rind on, cut into 8 pieces
  • 1 tsp fresh thyme leaves
  • 1 tbsp olive oil divided

Equipment

  • 1 9x13-inch baking dish
  • 1 instant-read thermometer

Method
 

  1. Heat the oven to 400°F.
  2. Lightly grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Place the chicken cutlets between sheets of plastic wrap and pound any thick spots until each is about 1/4 inch thick.
  4. Season both sides of the chicken with the salt and pepper.
  5. Spread 1 tablespoon of cranberry sauce on each cutlet, leaving a 1/2-inch border.
  6. Top each cutlet with a piece of Brie and a pinch of thyme.
  7. Roll each cutlet snugly around its filling and secure with a toothpick.
  8. Place the rolls seam-side down in the baking dish.
  9. Brush the tops with the remaining 2 teaspoons olive oil.
  10. Bake for 18 to 22 minutes, until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
  11. Rest the chicken for 5 minutes.
  12. Remove the toothpicks and cut each roll in half to serve as appetizer portions.

Notes

For even cooking, pound thick spots until the cutlets are about 1/4 inch thick. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the Brie may change texture. For a lower-sugar option, use reduced-sugar whole-berry cranberry sauce.