Cranberry and Brie Stuffed Chicken
Cranberry and Brie Stuffed Chicken Breast is surprisingly simple to make for a holiday table, date night in or an easy dinner recipe that's not boring.
Servings: 6 servings
Calories: 283kcal
Ingredients
- 2 pounds chicken breasts boneless & skinless
- 5 ounces brie cheese cut into 6 long slices
- 1 small onion minced
- 1 large garlic clove minced
- 1 tablespoon oil for frying
- 6 ounces spinach chopped
- 1/2 cup dried cranberries
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- Ground black pepper to taste
Instructions
- Preheat oven to 375 degrees F. Cut chicken breasts lengthwise into 6 smaller pieces that you can butterfly. Then slice each piece lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
- Preheat large non-stick skillet on low-medium heat and swirl half of oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
- Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th of spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken, place it on a large plate and sprinkle with salt and pepper.
- Return skillet to medium heat and swirl remaining oil. Add stuffed chicken and sear for about 3 minutes per side.
- If your skillet is oven proof, cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine.
- Serve hot with a side of choice spooning juices on top.
Notes
- Store: Keep refrigerated in a glass airtight container for up to 3 days.
- Freeze: Place in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.
- To reheat, you can do so in the:
- Oven: Place in a baking dish, cover with foil and reheat in preheated oven to 325 F for 10-15 minutes or until hot.
- Microwave: Cover and reheat in 2 minutes intervals until heated through.
- Stovetop: Place in a preheated skillet with a bit of oil, cover and saute until hot. Flip it once.
Nutrition
Calories: 283kcal | Carbohydrates: 4g | Protein: 38g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 541mg | Fiber: 1g | Sugar: 1g