Cranberry & Spinach Stuffed Chicken with Brie
This dish beautifully combines the savory richness of brie cheese with the tartness of cranberries, creating a harmony of flavors that makes it a perfect main course for family gatherings or cozy weeknight dinners.
Ingredients
For the stuffing
- 1 cup chopped fresh spinach Can substitute with other greens.
- 1 cup brie cheese, cubed Rind removed.
- 1/2 cup dried cranberries, chopped
- 2 cloves garlic, minced
For the chicken
- 4 pieces boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried thyme Or 1 tablespoon of fresh thyme.
- 1/2 cup chicken broth
- toothpicks or kitchen twine For securing the stuffed chicken.
Instructions
Preparation
- Preheat your oven to 375°F.
- In a skillet over medium heat, add olive oil and let it warm. Sauté minced garlic until fragrant, about 1 minute.
- Add chopped spinach to the skillet and stir until wilted, about 2 minutes. Remove from heat.
- In a mixing bowl, combine the sautéed spinach and garlic with dried cranberries and cubed brie cheese. Mix well to create the filling.
- Slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
- Fill each chicken breast with the cranberry-spinach-brie filling and secure openings with toothpicks or twine.
- Season the stuffed chicken on both sides with salt, black pepper, and thyme.
Cooking
- In an oven-safe skillet, sear the chicken breasts for 3-4 minutes on each side until golden brown.
- Pour chicken broth around the chicken in the skillet and transfer to the preheated oven.
- Bake for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
- Remove from the oven and let the chicken rest for 10-15 minutes before serving.
Notes
For a creamier filling, consider adding more brie. Using fresh ingredients enhances the dish's flavor, and marinating the chicken in herbs and olive oil before cooking can add richness. Leftovers can deepen in flavor overnight.