Cranberry & Spinach Stuffed Chicken Breasts with Brie

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1/2 cup fresh spinach, chopped

1/3 cup dried cranberries

4 oz brie cheese, sliced

2 tablespoons olive oil

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

For the Glaze:

2 tablespoons honey

1 tablespoon balsamic vinegar

1/4 teaspoon Dijon mustard

Instructions

Prepare the Chicken:

Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line with parchment paper.

Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through.

Make the Filling:

In a bowl, mix the chopped spinach, dried cranberries, and slices of brie cheese.

Stuff each chicken breast with the mixture, securing the opening with toothpicks if needed.

Season the Chicken:

Rub the chicken breasts with olive oil and season with garlic powder, dried thyme, salt, and black pepper.

Sear and Bake:

Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.

Transfer the skillet to the preheated oven (or place the chicken in the prepared baking dish) and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

Make the Glaze:

While the chicken is baking, whisk together honey, balsamic vinegar, and Dijon mustard in a small saucepan. Heat over low heat until slightly thickened.

Serve:

Drizzle the glaze over the chicken before serving. Remove toothpicks if used.

Garnish with additional dried cranberries or fresh spinach if desired.

Serving Suggestions:

Pair with roasted vegetables, wild rice, or a crisp green salad.

Perfect for a cozy dinner or a festive holiday meal.

Prep Time

: 15 minutes