Cranberry & Spinach Stuffed Chicken with Brie

Cranberry & Spinach Stuffed Chicken with Brie (Serves 4)

Ingredients

4 chicken breasts

1 cup fresh spinach, chopped

½ cup dried cranberries

4–6 oz Brie cheese, sliced (enough to stuff each breast)

2 garlic cloves, minced

1 tablespoon olive oil

½ teaspoon dried thyme (or rosemary)

½ teaspoon salt

½ teaspoon black pepper

To sear: 1 tablespoon butter + 1 tablespoon olive oil

Optional glaze: 2 tablespoons honey + 1 tablespoon balsamic vinegar

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Instructions

1. Prepare the Filling
2. Heat 1 tbsp olive oil in a pan over medium heat.
3. Add the garlic and sauté 30 seconds.
4. Add the chopped spinach and cook until wilted (1–2 minutes).
5. Remove from heat and stir in the dried cranberries.
6. Let it cool slightly.

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2. Prepare the Chicken
3. Using a sharp knife, cut a pocket into the side of each chicken breast (don’t cut all the way through).
4. Season each breast with salt, pepper, and thyme.
5. Stuff each pocket with:

A spoonful of the spinach–cranberry mixture

A few slices of Brie cheese

4. Use toothpicks to close the chicken so the filling stays inside.

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3. Sear the Chicken
4. Heat a large skillet with 1 tbsp butter + 1 tbsp olive oil over medium-high heat.
5. Sear the chicken breasts for 2–3 minutes per side until golden.

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4. Bake
5. Transfer the seared chicken to a baking dish.
6. Bake in a preheated 375°F (190°C) oven for 18–22 minutes, or until cooked through (juices run clear).

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Optional: Honey-Balsamic Glaze

Mix 2 tbsp honey + 1 tbsp balsamic vinegar and brush over the chicken in the last 5 minutes of baking for a glossy sweet finish.

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5. Serve

Remove the toothpicks, slice, and serve warm.
Perfect with mashed potatoes, roasted veggies, rice pilaf, or a festive salad.