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Cranberry & Spinach Stuffed Chicken with Brie

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A delightful dish of juicy chicken breasts stuffed with spinach and cranberries, topped with creamy brie cheese.

Ingredients

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  • 4 boneless, skinless chicken breasts
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 cups fresh spinach leaves
  • 1/2 cup dried cranberries
  • 4 ounces brie cheese, sliced
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 cup chicken broth

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Carefully cut a pocket into the side of each chicken breast.
  3. Season both the insides and outsides of the chicken breasts with salt, pepper, garlic powder, onion powder, and dried thyme.
  4. In a pan over medium heat, heat the olive oil, then add the spinach. Sauté until it wilts, then let it cool slightly.
  5. In a bowl, mix the sautéed spinach with the dried cranberries.
  6. Stuff each chicken breast with the spinach and cranberry mix, then top with slices of brie cheese and secure with toothpicks.
  7. In an oven-safe skillet, heat more olive oil over medium heat and sear each side of the stuffed chicken until golden brown, about 3 minutes per side.
  8. Pour the chicken broth into the skillet and transfer it to the oven.
  9. Bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  10. Let it rest for 5 minutes before serving.

Notes

Consider using kale instead of spinach or goat cheese for a tangy twist. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Find it online: https://www.tastysavvy.com/cranberry-spinach-stuffed-chicken-with-brie/