Recipe Ingredients
- 4 boneless skinless chicken breasts
- 4 ounces brie, cut into 1/4-inch slices
- 1/4 cup dried cranberries
- Kosher salt and freshly ground black pepper, to taste
- 8 slices prosciutto
- 1 (18-ounce) bag frozen vegetable blend, such as sweet potatoes, red potatoes, carrots and butternut squash
- 3 tablespoons olive oil
- Chopped fresh thyme, for garnish
Recipe Directions
- Preheat oven to 450°F and line a rimmed baking sheet with parchment paper. Cut a deep slit into each chicken breast horizontally, creating a pocket. Stuff one slice of brie and a tablespoon of cranberries into each chicken breast. Press edges of chicken breast together to seal. Season chicken with salt and pepper.
- Arrange 2 slices of prosciutto on a cutting board, overlapping. Place 1 chicken breast in center of the prosciutto. Fold prosciutto over chicken breast, wrapping it completely. Repeat with remaining chicken and prosciutto.
- Place chicken, seam-side-down, on prepared baking sheet. Scatter vegetables evenly around chicken. Drizzle oil evenly over vegetables and chicken, and season with salt and pepper. Bake until chicken reaches an internal temperature of 165°F and vegetables are fully heated through, about 20 to 25 minutes. Garnish with thyme, and serve.
