Cranberry & Spinach Stuffed Chicken Breasts with Brie

Here’s a delicious recipe for Cranberry & Spinach Stuffed Chicken Breasts with Brie. This dish combines savory, creamy, and slightly sweet flavors, making it a perfect entrée for special occasions or a cozy dinner.

Ingredients:

4 boneless, skinless chicken breasts
2 tbsp olive oil (for cooking)
1/2 cup fresh spinach (roughly chopped)
1/2 cup fresh cranberries (or 1/4 cup dried cranberries)
4 oz Brie cheese (rind removed, cut into small cubes)
1/4 cup cream cheese (softened)
1 small shallot, finely chopped (or 1/4 medium onion)
1 tbsp honey (optional, for a touch of sweetness)
Salt and pepper, to taste
1 tsp garlic powder
1/2 tsp dried thyme or rosemary (optional)
Toothpicks or kitchen twine for securing the chicken

Instructions:

1. Prepare the stuffing:

Sauté the spinach: In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and cook for 1-2 minutes until wilted. Set aside to cool.
Cook the cranberries: If using fresh cranberries, add them to the same skillet and cook over medium heat for about 3-4 minutes, just until they start to soften and pop. If you’re using dried cranberries, you can skip this step and simply add them later.
Mix the stuffing: In a bowl, combine the sautéed spinach, cranberries, Brie cheese, cream cheese, chopped shallot, and honey (if using). Season with a pinch of salt, pepper, and garlic powder. Stir everything together until evenly mixed.

2. Prepare the chicken breasts:

Pound the chicken: Lay the chicken breasts on a cutting board. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness (about 1/2-inch thick) for easy rolling.
Season the chicken: Season both sides of the chicken breasts with salt, pepper, and a pinch of thyme or rosemary (if using).

3. Stuff the chicken:

Stuff the chicken breasts: Place about 2-3 tablespoons of the cranberry-spinach mixture in the center of each chicken breast. Carefully fold the sides of the chicken over the stuffing and then roll the chicken up, securing the ends with toothpicks or kitchen twine to keep the stuffing inside.

4. Cook the chicken:

Read more on next page