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Cranberry & Spinach Stuffed Chicken Breasts with Brie Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

Description

Delight in this flavorful Cranberry & Spinach Stuffed Chicken Breasts with Brie recipe, combining juicy chicken breasts with a savory mixture of fresh spinach, sweet dried cranberries, and rich Brie cheese. Perfectly seared on the stovetop and finished in the oven, this dish offers a delicious balance of textures and vibrant flavors ideal for a festive main course or an elegant family dinner.

Ingredients

Scale

Chicken & Stuffing

  • 4 boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped
  • 1/2 cup dried cranberries
  • 4 ounces Brie cheese, sliced

Seasoning & Cooking

  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika
  • Optional: fresh thyme or rosemary for garnish

Instructions

  1. Preheat Oven and Prepare Chicken: Preheat the oven to 375°F (190°C). Using a sharp knife, carefully cut a horizontal pocket into the thickest part of each chicken breast, making sure not to cut all the way through.
  2. Mix Stuffing Ingredients: In a bowl, combine the chopped spinach, dried cranberries, and Brie slices until evenly mixed.
  3. Stuff the Chicken Breasts: Fill each chicken breast pocket with the spinach, cranberry, and Brie mixture. Use toothpicks as needed to secure the stuffing inside.
  4. Season the Chicken: Season the outside of the stuffed chicken breasts evenly with garlic powder, salt, black pepper, and paprika.
  5. Sear the Chicken: Heat the olive oil in a large oven-safe skillet over medium-high heat. Place the chicken breasts in the skillet and sear for 2 to 3 minutes on each side until they develop a golden brown crust.
  6. Bake the Chicken: Transfer the skillet with the seared chicken breasts into the preheated oven. Bake for 20 to 25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and is fully cooked.
  7. Rest and Garnish: Remove the toothpicks carefully, let the chicken rest for a few minutes, then garnish with fresh thyme or rosemary if desired before serving warm.

Notes

  • Substitute Brie cheese with goat cheese or mozzarella for an alternative flavor profile.
  • This dish pairs wonderfully with roasted vegetables or wild rice for a complete meal.
  • Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
  • Use fresh herbs as garnish to add an aromatic touch and visual appeal.

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Find it online: https://breakfasttodinner.com/cranberry-and-spinach-stuffed-chicken-breasts-with-brie-recipe/