Cranberry and Spinach Stuffed Chicken Breasts with Brie
This dish features lean chicken breasts stuffed with a creamy Brie, tart cranberries, and tender spinach, creating a satisfying meal that’s simple to prepare.
Equipment
- Large Skillet
- Oven
- Meat Thermometer
Ingredients
Ingredients
- 4 pieces Chicken breasts pocketed
- 150 g Brie cheese crumbled or sliced
- 100 g Cranberries
- 150 g Spinach fresh, wilted
- 15 ml Olive oil for sautéing and marinade
- 2 cloves Garlic minced
- 1 piece Shallot minced
- to taste Salt
- to taste Pepper
- optional Breadcrumbs for texture
- 1 pieces Lemon zest optional, for brightness
Instructions
- Whisk together olive oil, minced garlic, salt, and pepper for the marinade.
- Sauté the spinach in a skillet until it wilts, then chop it roughly.
- Mix crumbled Brie, cranberries, and wilted spinach into the marinade.
- Spoon the filling into the pockets of the chicken breasts and secure with toothpicks.
- Preheat oven to 190°C.
- Sear stuffed chicken breasts in a hot skillet with oil for about 3 minutes per side until golden brown.
- Transfer the chicken to the oven and bake for 20–25 minutes until the internal temperature reaches 74°C.
- Let the chicken rest for a few minutes before serving.
Notes
Tip: Ensure the pockets are well-formed to prevent leaking and secure with toothpicks to keep the filling inside.