Description
Delicious and elegant stuffed chicken breasts filled with a savory mixture of cranberry sauce, sautéed spinach, and creamy brie cheese. This recipe combines tender chicken with sweet and tangy flavors, perfect for a special dinner or holiday meal.
Ingredients
Chicken & Seasoning
- 2 boneless skinless chicken breasts
- ½ teaspoon kosher salt
- ½ teaspoon dried thyme
- ¼ teaspoon ground black pepper
- 3 tablespoons extra-virgin olive oil (divided)
Filling
- 2 tablespoons diced shallot
- 1 garlic clove, minced
- 2 cups baby spinach, roughly chopped (lightly packed)
- ¼ cup cranberry sauce
- 3 ounces brie cheese, sliced
Instructions
- Season the chicken: Season both sides of the chicken breasts with kosher salt, dried thyme, and ground black pepper to enhance the flavor.
- Make a pocket: Using a sharp knife, carefully slice each chicken breast nearly in half horizontally, creating a pocket for the filling without cutting all the way through. Set aside.
- Sauté the spinach: Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add diced shallot and minced garlic, sautéing for 30 seconds until fragrant. Add the chopped baby spinach and cook for 1 to 2 minutes until it wilts, then remove from heat.
- Stuff the chicken: Spread 2 tablespoons of cranberry sauce inside each chicken breast pocket. Divide the sautéed spinach evenly between the two breasts, then top each with 1.5 ounces of sliced brie cheese. Use 3 to 4 toothpicks to securely close each pocket.
- Cook the chicken: Preheat the oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe pan over medium heat. Sear each chicken breast for 3 minutes on each side until golden brown. Transfer the pan to the preheated oven and bake for 15 to 18 minutes until the internal temperature reaches 165°F (73°C).
- Serve: Remove the chicken breasts from the oven and let rest for a couple of minutes. Remove toothpicks and serve warm with your preferred side dishes.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F (73°C).
- Be careful when slicing the chicken to create the pocket without cutting through completely.
- To prevent the pocket from opening during cooking, secure it well with toothpicks.
- Leftover cranberry sauce can be served on the side as a condiment.
- This recipe works well with other soft cheeses like mozzarella or goat cheese if brie is unavailable.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
