Cranberry & Spinach Stuffed Chicken Breasts
Cranberry & Spinach Stuffed Chicken Breasts with Brie
Ingredients:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
1 cup fresh spinach, chopped
1/2 cup dried cranberries
4 ounces Brie cheese, sliced
2 cloves garlic, minced
1 tablespoon balsamic glaze (optional, for drizzling)
Toothpicks or kitchen twine (for securing)
Directions:
Preheat oven to 375°F (190°C).
Using a sharp knife, slice a pocket into the side of each chicken breast, being careful not to cut all the way through.
Season the chicken breasts with salt and pepper on both sides.
In a skillet over medium heat, add olive oil and sauté garlic for 1 minute. Add chopped spinach and cook until wilted, about 2 minutes.
Remove from heat and stir in dried cranberries.
Stuff each chicken breast with the spinach-cranberry mixture and a few slices of Brie cheese. Secure the openings with toothpicks or kitchen twine.
Place the stuffed chicken breasts in a greased baking dish and bake for 25–30 minutes, or until the chicken is cooked through and the cheese is melted.
Drizzle with balsamic glaze before serving if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 410 kcal | Servings: 4 servings
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