Cranberry & Spinach Stuffed Chicken Breasts with Brie
A delightful dish that combines tender chicken with a savory filling of creamy brie, tart cranberries, and fresh spinach, perfect for family dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts
- ½ cup fresh spinach, chopped
- ⅓ cup dried cranberries
- 4 oz brie cheese, sliced
Seasonings & Sauce
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- ¼ teaspoon Dijon mustard
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels.
- Cut a horizontal pocket into each chicken breast, slicing three-quarters of the way through.
- Season the inside and outside of the chicken with salt, pepper, garlic powder, and thyme.
- In a small bowl, mix together the chopped spinach and dried cranberries.
- Stuff each pocket with the spinach and cranberry mixture, then layer in slices of brie cheese.
- Use toothpicks to close the openings of the chicken breasts.
Cooking
- In an oven-safe skillet, heat the olive oil over medium-high heat.
- Sear the chicken breasts for about 3-4 minutes on each side until golden brown.
- In a small bowl, whisk together honey, balsamic vinegar, and Dijon mustard for the glaze.
- Brush the glaze generously over each piece of chicken.
- Transfer the skillet to the preheated oven and bake the chicken for 18-22 minutes or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for about five minutes before removing toothpicks and slicing to serve.
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Notes
For variations, consider using goat cheese or cream cheese instead of brie. You can also add chopped nuts to the stuffing for added texture and flavor.