Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- 1 cup brie cheese, rind removed and cubed
- ½ cup dried cranberries, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- ½ cup chicken broth
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant. Add chopped spinach and cook until wilted (about 2 minutes), then remove from heat.
- In a mixing bowl, combine the sautéed spinach and garlic with chopped cranberries and brie cheese.
- Carefully slice a pocket into each chicken breast and fill with the cranberry-spinach-brie mixture. Secure openings with toothpicks or kitchen twine.
- Season both sides of each stuffed chicken breast with salt, black pepper, and thyme.
- In an oven-safe skillet, sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Pour chicken broth around the seared chicken in the skillet and transfer it to the preheated oven. Bake for 25-30 minutes or until internal temperature reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed chicken breast (approximately 200g)
- Calories: 372
- Sugar: 9g
- Sodium: 440mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 108mg