Cranberry & Spinach Stuffed Chicken with Brie
This elegant stuffed chicken breast combines savory spinach, tart cranberries, and creamy brie for a delightful dish that impresses at any dinner table.
Ingredients
For the chicken
- 4 pieces boneless, skinless chicken breasts Ensure they are of uniform thickness for even cooking.
- 1 tablespoon olive oil Additional olive oil for searing.
- 1/2 cup chicken broth To be poured into the skillet before baking.
For the filling
- 2 cups fresh spinach leaves Sauté until wilted.
- 1/2 cup dried cranberries Adds a tart sweetness to the filling.
- 4 ounces brie cheese, sliced Can substitute with goat cheese.
- 1/2 teaspoon garlic powder For flavor.
- 1/2 teaspoon onion powder For flavor.
- 1 teaspoon dried thyme For flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Prepare the chicken breasts by placing them on a cutting board and cutting a pocket into the side of each breast.
- Season both the inside and outside of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
- In a pan over medium heat, add 1 tablespoon of olive oil and sauté the spinach until it wilts. Remove it from the heat and allow it to cool slightly.
Filling and Cooking
- In a small bowl, mix together the cooled spinach and dried cranberries.
- Stuff each chicken breast with equal portions of the spinach and cranberry mixture, followed by slices of brie cheese. Secure the openings with toothpicks.
- In an oven-safe skillet, heat the remaining olive oil over medium heat and sear each side of the stuffed chicken breasts until they are golden brown, about 3 minutes per side.
- Pour the chicken broth into the skillet and transfer it to the preheated oven. Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before serving.
Notes
Serve sliced on the bias over wild rice or quinoa, paired with roasted vegetables or a fresh garden salad. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.