Description
Elegant and flavorful chicken breasts stuffed with a sweet and savory mixture of cranberries, spinach, and melted brie cheese, then baked to perfection.
Ingredients
Scale
For the Crust:
- 4 boneless, skinless chicken breasts
- 4 oz brie cheese, rind removed and cubed
- 1 cup fresh spinach, chopped
- 1/4 cup dried cranberries
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast. Season the outside with salt and pepper.
- In a bowl, combine the cubed brie, chopped spinach, dried cranberries, minced garlic, and thyme. Mix gently.
- Stuff each chicken breast pocket evenly with the brie and spinach mixture. Secure the openings with toothpicks.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Pour the chicken broth into the skillet around the chicken. Transfer the skillet to the preheated oven.
- Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Remove toothpicks before serving. Let the chicken rest for 5 minutes, then serve with pan juices drizzled on top.
Notes
You can customize the seasonings to taste.