Cranberry & Spinach Stuffed Chicken Breasts with Brie

This deliciously savory and slightly sweet stuffed chicken breast is filled with spinach, cranberries, and creamy brie cheese. It’s perfect for a special dinner or a weeknight meal. The combination of flavors is both rich and refreshing, and the brie cheese melts beautifully inside.

Ingredients:

4 boneless, skinless chicken breasts
1 cup fresh spinach leaves, chopped
½ cup dried cranberries (unsweetened preferred)
4 oz brie cheese, rind removed and cut into small cubes
1 tablespoon olive oil (for cooking)
1 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon fresh rosemary or thyme (for garnish)
2 tablespoons balsamic vinegar (optional, for drizzling)

Full Recipe:

1. Prepare the Filling:

In a medium bowl, combine the chopped spinach, dried cranberries, and cubed brie cheese. Mix everything together to evenly distribute the ingredients.

2. Prepare the Chicken Breasts:

Using a sharp knife, carefully slice a pocket into the center of each chicken breast. Be sure not to cut all the way through.
Season both sides of the chicken breasts with garlic powder, salt, and pepper.

3. Stuff the Chicken:

Spoon the spinach, cranberry, and brie mixture into the pocket of each chicken breast, dividing the filling evenly between them. Gently press the edges of the chicken together to seal the filling inside.

4. Cook the Chicken:

Heat the olive oil in a large skillet over medium-high heat.
Add the stuffed chicken breasts to the skillet and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F or 74°C). You can also finish the chicken in a preheated oven at 375°F (190°C) for an additional 10-12 minutes to ensure the chicken is fully cooked.

5. Garnish and Serve:

Once the chicken is cooked, remove it from the skillet and let it rest for a few minutes before slicing.
Garnish with fresh rosemary or thyme and drizzle with a little balsamic vinegar for extra flavor.
Serve hot with your favorite side dish or over a bed of greens.

Notes:

Cheese Substitutes: If you don’t have brie cheese, you can substitute with goat cheese or cream cheese for a similar creamy texture.
Sweetness Adjustment: If you prefer a sweeter filling, you can add a little honey to the cranberry mixture or use sweetened dried cranberries.

Tips:

Sealing the Chicken: To help seal the chicken, you can use toothpicks to secure the edges, but make sure to remove them before serving.
Cooking Method: You can also bake the stuffed chicken breasts at 375°F (190°C) for about 25-30 minutes, or until the chicken is fully cooked and the filling is hot and bubbly.
Make-Ahead: These stuffed chicken breasts can be prepared a day in advance and stored in the fridge. Just bake or cook them the next day.

Servings:

This recipe makes 4 servings (1 stuffed chicken breast per person).

Nutritional Info (per serving):

Calories: 350 kcal
Carbs: 12g
Fat: 20g
Protein: 35g
Fiber: 3g

Benefits:

High Protein: Chicken breast is a great source of lean protein, which is essential for muscle repair and maintaining energy levels.
Antioxidants: Cranberries provide antioxidants, which help protect the body from oxidative stress and support immune function.
Nutrient-Rich: Spinach is packed with vitamins and minerals like iron, folate, and Vitamin K, making this a nutritious meal.

&A for Cranberry & Spinach Stuffed Chicken Breasts:

Q: Can I use frozen chicken breasts? A: Yes, you can use frozen chicken breasts. Just make sure to thaw them completely before stuffing and cooking.

Q: Can I make this recipe without cheese? A: Absolutely! You can make a delicious stuffing with just spinach and cranberries, or use a dairy-free cheese alternative.

Q: How can I adjust the flavor? A: You can experiment with different herbs like basil, thyme, or sage, or add a sprinkle of red pepper flakes for a little heat.

Q: Can I prepare these ahead of time? A: Yes! You can prepare the stuffed chicken breasts in advance and store them in the fridge for up to 24 hours before cooking.