Cranberry & Spinach Stuffed Chicken Breasts with Brie – Page 2

Sear the chicken: In a large ovenproof skillet, heat 1 tablespoon of olive oil over medium-high heat. Once hot, add the stuffed chicken breasts and cook for 3-4 minutes per side, until golden brown.
Finish in the oven: Preheat your oven to 375°F (190°C). Once the chicken is seared, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked through.

Rest the chicken: Remove the chicken from the oven and let it rest for 5 minutes. Remove the toothpicks or twine before serving.
Garnish and serve: Slice the chicken breasts in half or serve whole, garnished with extra fresh herbs or cranberries if desired.

Make it ahead: You can prepare the stuffing and even stuff the chicken breasts ahead of time. Just store them covered in the refrigerator for up to a day before cooking.
Cranberry substitute: If cranberries are not in season, you can use a fruit spread or jam, such as raspberry or apricot, as a sweet alternative.
Pairing: Serve this dish with roasted vegetables, mashed potatoes, or a simple green salad for a complete meal.

Enjoy your Cranberry & Spinach Stuffed Chicken Breasts with Brie! It’s an elegant yet easy-to-make dish that’s bursting with flavor.