Cranberry & Spinach Stuffed Chicken Breasts with Brie

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Description

This dish is a gourmet-style dinner that balances sweet, savory, and creamy flavors. Juicy chicken breasts are filled with fresh spinach, tart cranberries, and rich, melty brie cheese. The combination creates a beautiful presentation, making it perfect for holidays, dinner parties, or a special family meal. Yet, it’s simple enough to prepare on a weeknight.

Ingredients For Cranberry & Spinach Stuffed Chicken Breasts with Brie

  • 4 boneless, skinless chicken breasts

  • 1 cup fresh spinach leaves (roughly chopped)

  • ½ cup dried cranberries (or fresh cranberries if in season)

  • 4 oz brie cheese (sliced, rind removed if preferred)

  • 2 cloves garlic (minced)

  • 1 tbsp olive oil

  • 1 tsp dried thyme (or 2 tsp fresh thyme)

  • Salt and black pepper (to taste)

  • 1 tbsp balsamic vinegar (optional, for glaze)

  • ½ cup chicken broth (for baking dish)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.

  2. Prepare filling: In a skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds. Toss in spinach just until wilted, then remove from heat. Stir in cranberries and thyme.

  3. Prepare chicken: Butterfly each chicken breast by slicing horizontally (do not cut all the way through). Open like a book and season with salt and pepper.

  4. Stuff: Layer brie slices and spinach-cranberry mixture inside each breast. Fold over and secure with toothpicks.

  5. Bake: Place stuffed chicken in baking dish. Pour chicken broth around the chicken to keep it moist. Bake uncovered for 25–30 minutes, or until chicken reaches 165°F (74°C).

  6. Optional glaze: Drizzle with balsamic vinegar reduction before serving for added sweetness and shine.

  7. Serve: Slice diagonally for an elegant presentation.

Notes

  • If using fresh cranberries, sauté them lightly with a teaspoon of honey before adding to filling to balance tartness.

  • Brie can be substituted with goat cheese, cream cheese, or mozzarella for different flavors.

  • For a crisp golden top, broil the chicken for 2–3 minutes after baking.

Tips

  • To prevent stuffing from leaking, secure edges with toothpicks or kitchen twine.

  • Let the chicken rest for 5 minutes before slicing to keep juices inside.

  • Pair with roasted vegetables, mashed potatoes, or a simple wild rice pilaf.

  • For meal prep, stuff the chicken ahead of time and refrigerate up to 24 hours before baking.

Servings

  • Makes 4 servings (1 stuffed chicken breast per person).

Nutritional Info (per serving, approx.)

  • Calories: 360

  • Protein: 36g

  • Carbohydrates: 10g

  • Fat: 18g

  • Fiber: 2g

  • Sugars: 7g

  • Sodium: 430mg

Health Benefits

  • Spinach provides iron, vitamin K, and antioxidants.

  • Cranberries are rich in vitamin C and help support urinary tract health.

  • Chicken breast is a lean protein, supporting muscle growth and repair.

  • Brie cheese adds calcium and healthy fats in moderation.

Q&A

Q: Can I make this ahead of time?
A: Yes! Stuff the chicken breasts, cover, and refrigerate up to 24 hours before baking.

Q: What can I use instead of brie?
A: Goat cheese, cream cheese, mozzarella, or even feta will work.

Q: Can I cook this on the stovetop?
A: Yes, sear the stuffed breasts in a skillet for 4–5 minutes per side, then cover and cook on low until done.

Q: What sides pair best with this dish?
A: Roasted sweet potatoes, wild rice, green beans, or a fresh salad.

Q: Can I freeze it?
A: It’s best eaten fresh, but you can freeze baked chicken. Reheat in the oven for best texture.

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