Description
Cranberry & Spinach Stuffed Chicken Breasts with Brie is a show-stopping dish that blends savory and sweet flavors in a tender chicken pocket. This recipe features juicy chicken breasts filled with creamy brie, fresh spinach, and sweet dried cranberries, creating a deliciously rich meal perfect for impressing guests or enjoying a cozy night in. With its vibrant colors and mouthwatering aroma, this stuffed chicken is guaranteed to be a hit at any gathering.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, washed
- 1 cup dried cranberries
- 6 oz brie cheese, rind on or off
- 2 cloves garlic, minced
- 2 tsp olive oil
- Salt and pepper, to taste
- ¼ cup pine nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C). Rinse and pat dry the chicken breasts. Carefully create pockets in each breast using a sharp knife.
- In a skillet over medium heat, drizzle olive oil and sauté minced garlic until fragrant. Stir in the spinach until wilted (about 2 minutes).
- Add the dried cranberries and chopped brie to the skillet. Mix well and let cool slightly before stuffing into the chicken pockets.
- Generously fill each pocket with the mixture, securing with toothpicks if necessary.
- Place stuffed chicken breasts in a greased baking dish. Season with salt and pepper, then bake for 25-30 minutes until fully cooked.
- Let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (175g)
- Calories: 360
- Sugar: 14g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg