Cranberry Spinach Stuffed Chicken Breasts with Brie
Cranberry Spinach Stuffed Chicken Breasts with Brie is a delectable dish that combines savory and sweet flavors. Juicy chicken breasts are stuffed with a rich mixture of creamy brie cheese, tart dried cranberries, and sautéed spinach. The filling adds a delightful contrast of textures and flavors, with the brie providing a buttery richness, the cranberries offering a tangy-sweet note, and the spinach contributing a fresh, earthy touch.
The stuffed chicken is typically seared to achieve a golden-brown exterior, then baked to perfection, ensuring the meat remains tender and juicy. Often finished with a drizzle of balsamic glaze or a sprinkle of fresh herbs, this dish makes an elegant and flavorful main course ideal for special occasions or a gourmet weeknight dinner. Pair it with roasted vegetables, mashed potatoes, or a light salad for a well-rounded meal.
Ingredients:
4 boneless, skinless chicken breasts
1/2 cup dried cranberries, chopped
1 cup fresh spinach, chopped
4 ounces Brie cheese, sliced (rind removed if preferred)
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and black pepper, to taste
For the Glaze (Optional):
2 tablespoons honey
2 tablespoons Dijon mustard
INSTRUCTIONS:
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a baking dish or line it with parchment paper.
Prepare Chicken Breasts: Lay each chicken breast flat on a cutting board. Carefully slice a pocket into the thickest part of each breast without cutting all the way through. Season the chicken inside and out with salt, pepper, thyme, and rosemary.
Make the Filling: In a bowl, mix the chopped cranberries, spinach, minced garlic, and Brie slices.
Stuff the Chicken: Spoon the cranberry and spinach mixture into each chicken pocket, evenly distributing the filling. Use toothpicks to secure the openings if necessary.
Sear the Chicken (Optional): Heat olive oil in a large skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes per side to get a golden crust.
Bake the Chicken: Transfer the seared chicken breasts to the prepared baking dish. If using the glaze, mix honey and Dijon mustard in a small bowl and brush it over the tops of the chicken. Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C)
Serve: Let the chicken rest for 5 minutes before slicing. Garnish with additional fresh herbs if desired, and serve warm.
Nutritional Info:
Kcal: 330 kcal per serving | ️ Servings: 4 servings