Description
Tender chicken breasts stuffed with a savory-sweet mixture of spinach, cranberries, and creamy brie, then baked to perfection for an elegant yet easy main dish.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1/2 cup dried cranberries
- 4 oz brie cheese, rind removed and cubed
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and black pepper to taste
- 1/2 cup chicken broth
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the thickest part, leaving one edge intact to create a pocket.
- In a bowl, combine spinach, cranberries, brie, garlic, thyme, salt, and pepper. Stuff each chicken breast evenly with the mixture, then secure with toothpicks.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until golden brown.
- Pour chicken broth into the skillet, then transfer to the preheated oven. Bake for 20-25 minutes, or until chicken is cooked through (internal temperature 165°F).
- Remove toothpicks before serving. Let rest for 5 minutes, then slice and serve with pan juices drizzled over the top.
Notes
You can customize the seasonings to taste.