Description
Cranberry Spinach Stuffed Chicken with Brie is a truly exceptional dish that combines an array of flavors and textures into one delectable package. From the juicy, tender chicken to the savory-sweet filling and the creamy brie, every bite is a delight for the senses.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cup fresh spinach
- 1 cup dried cranberries
- 8 ounce brie cheese
- 2 tablespoon olive oil
- 1 onion, minced
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions
- Preheat oven to 375°F.
- Heat 2 tablespoon olive oil in a skillet over medium heat. Add minced onion and sauté until translucent, about 3 to 4 minutes. Add minced garlic and cook for an additional minute.
- Add chopped fresh spinach and dried cranberries to the skillet. Sauté until spinach wilts, about 1 to 2 minutes. Season with salt, black pepper, and dried thyme. Remove from heat and set aside to cool.
- Butterfly each chicken breast by slicing horizontally through the middle but not all the way through. Pound to an even thickness.
- Season chicken with salt, black pepper, and paprika on both sides.
- Divide spinach-cranberry mixture among the chicken breasts, placing filling in the center of each. Top with a slice of brie cheese and fold chicken over to enclose the filling. Secure with toothpicks or kitchen twine.
- Heat 2 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
- Transfer skillet to preheated oven. Cover chicken with foil and bake for 25 to 30 minutes, or until internal temperature reaches 165°F.
Notes
Serve with roasted vegetables or a mixed green salad for a complete meal.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 400
- Sugar: 20g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg