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Cranberry and Spinach Stuffed Chicken Breasts with Brie

This stunning dish combines tangy cranberries, creamy brie, and earthy spinach stuffed in tender chicken breasts, perfect for impressing guests while being quick and easy to prepare.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces boneless, skinless chicken breasts For stuffing
  • 1 cup fresh spinach, chopped Or use frozen if that's what’s handy
  • 1 cup fresh cranberries Or dried if you prefer
  • 4 ounces brie cheese, sliced Because who doesn’t love cheese?
  • 1 tablespoon olive oil For sautéing
  • 1 teaspoon garlic, minced
  • 1 tablespoon balsamic vinaigrette Optional for serving
  • Salt and pepper, to taste

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Carefully slice a pocket into each chicken breast and season with salt and pepper.
  3. In a skillet, heat olive oil over medium heat, add minced garlic, and sauté for a minute.
  4. Add chopped spinach to the skillet and cook until wilted.
  5. Stuff each chicken pocket with sautéed spinach, cranberries, and slices of brie.
  6. Secure the stuffed chicken breasts with toothpicks.
  7. Place the stuffed chicken on a baking dish and bake for 25-30 minutes, until cooked through.
  8. If desired, drizzle balsamic vinaigrette over the chicken just before serving.

Notes

You can substitute cranberries with other fruits like apricots or pears. Feel free to use more brie if you're a cheese lover, but be aware this might require additional cooking time. Always check the chicken’s temperature; it should reach 165°F (75°C).