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Cranberry & Spinach Stuffed Chicken with Brie

A delightful recipe offering an explosion of flavors from creamy Brie cheese and tart cranberries nestled in tender chicken breasts, perfect for family dinners and special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless Chicken Breasts
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 tbsp Olive Oil (for sautéing)
  • 4 cups Fresh Spinach
  • 1 cup Dried Cranberries
  • 8 oz Brie Cheese (sliced)
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Dried Thyme
  • 1 cup Chicken Broth

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil over medium heat.
  3. Add the spinach, cooking until wilted, then mix in the dried cranberries.
  4. Season with garlic powder, onion powder, and dried thyme.
  5. Sprinkle salt and pepper over the chicken breasts and make a pocket in each one.
  6. Stuff the chicken breasts with the spinach and cranberry mixture, followed by slices of Brie.
  7. Place in a baking dish and pour chicken broth around it.
  8. Bake for about 25-30 minutes or until the chicken is thoroughly cooked and the Brie is melty.

Notes

To keep leftovers fresh, store in an airtight container in the fridge for up to 3 days. Freeze portions tightly wrapped for up to 3 months. Reheat in the oven at 350°F (175°C).