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Cranberry and Spinach Stuffed Chicken Breasts with Brie

A delightful dish featuring succulent chicken breasts stuffed with brie cheese, fresh spinach, and tart cranberries, perfect for impressing family and guests.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup fresh spinach, chopped can substitute with thawed and drained frozen spinach
  • 1/2 cup fresh or dried cranberries can substitute with chopped apples
  • 1 cup brie cheese, cut into small cubes
  • 1/4 cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon olive oil
  • to taste Salt and pepper
  • Optional: fresh herbs for garnish for presentation

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine the chopped spinach, cranberries, brie cheese, cream cheese, garlic powder, and onion powder. Mix well.
  3. Pat the chicken breasts dry with a paper towel. Slice a pocket into each chicken breast, being careful not to cut all the way through.
  4. Stuff each chicken breast pocket with the cranberry and spinach mixture. Secure openings with a toothpick if necessary.
  5. Drizzle olive oil over the stuffed chicken breasts and season with salt and pepper.
Cooking
  1. Place the chicken on a baking sheet and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
  2. Let the chicken rest for a few minutes before slicing and garnish with fresh herbs.

Notes

Make sure to fill the chicken pockets to the brim, and monitor baking to avoid overcooking. This dish pairs well with a light salad or roasted vegetables.