Orange-Cranberry Baked Brie with Chicken
- Wheat
- Tree Nuts
- Milk
- Soy
Is there anything more festive than a baked brie? This holiday-ready version—featuring an orange-cranberry sauce topping and chopped pistachios for extra crunch—is bound to elevate any Thanksgiving spread. Simply serve with sliced apples and crisp crostini for the ultimate savory-sweet app!
Ingredients
8 ounce
Crescent Rolls
(Contains: Wheat)
1 teaspoon
Dried Rosemary
10 ounce
Chopped Chicken Breast
2 unit
Granny Smith Apple
½ ounce
Pistachios
(Contains: Tree Nuts)
2 unit
Cranberry Jam
1 ounce
Dried Cranberries
2 unit
Brie Cheese
(Contains: Milk)
1 unit
Orange
2 unit
Demi-Baguette
(Contains: Wheat, Soy)
Not included in your delivery
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 375 degrees. Wash and dry produce.
Zest orange until you have about ½ tsp zest. Halve orange. Roughly chop pistachios. Slice each baguette crosswise into eight rounds.
Spread baguette slices out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes (toast in batches if necessary).
While crostini toast, in a small pot, combine jam, dried cranberries, ½ tsp rosemary, and ¼ cup water. Heat pot over medium-high heat. Cook, stirring occasionally, until sauce has thickened and liquid has slightly reduced, 4-5 minutes. TIP: Keep a close eye on the sauce to avoid burning. Lower heat if necessary.
Remove from heat; stir in orange zest and juice from half the orange (save remaining half for another use).
Unroll crescent rolls on a clean work surface; separate into two rectangles, pinching any diagonal seams together (you should have two 4-by-8 inch rectangles).
Place crescent roll rectangles about an inch apart on a second baking sheet; place one wheel of brie in the center of each rectangle. Fold up long sides of rectangle around brie to cover; press edges in center. Fold excess dough along sides underneath brie and pinch to seal (seal should be on bottom of brie).
Bake wrapped brie on top rack until golden brown, 20-25 minutes.
While brie bakes, halve and core apples; thinly slice into half-moons.
Divide baked brie between two serving plates (or arrange on a single platter!); top with pistachios and as much orange-cranberry sauce as you like. Arrange apples and crostini around brie. Serve with any remaining orange-cranberry sauce on the side.
