Ingredients:
2 large boneless, skinless chicken breasts
½ cup dried cranberries
½ cup Spanish chorizo, diced
3 oz Brie cheese, sliced
1 tablespoon olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon honey
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped (for garnish)
Toothpicks or kitchen twine for securing
Directions:
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
Butterfly the chicken breasts by slicing them horizontally, being careful not to cut all the way through. Open them flat.
In a small bowl, mix dried cranberries, diced chorizo, and Brie slices.
Place equal portions of the cranberry-chorizo-Brie mixture inside each chicken breast. Fold the chicken back over and secure with toothpicks or kitchen twine.
In another small bowl, combine olive oil, smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper. Rub this seasoning mix over the stuffed chicken.
Transfer the chicken to the baking dish and bake for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).
While the chicken bakes, whisk together honey and Dijon mustard in a small bowl.
Remove the chicken from the oven, brush with the honey mustard glaze, and return to the oven for another 5 minutes.
Let the chicken rest for a few minutes before slicing. Garnish with fresh parsley and serve warm.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 420 kcal | Servings: 2 servings
