Description
Cranberry and Spinach Stuffed Chicken Breasts with Brie is a delightful French-American fusion dish that combines tender chicken with creamy brie, sweet cranberries, and fresh spinach, all topped with a honey balsamic glaze. This recipe is perfect for both everyday dinners and special occasions.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts
Stuffing:
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 oz brie cheese, sliced
Seasoning:
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Glaze:
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C) and prepare a baking dish.
- Prepare chicken: Make a pocket in each chicken breast without cutting through.
- Make stuffing: Combine spinach, cranberries, and brie, then stuff the mixture into the chicken.
- Season chicken: Rub chicken with olive oil and season with garlic powder, thyme, salt, and pepper.
- Sear chicken: Sear chicken on both sides until golden.
- Bake: Transfer chicken to the oven and bake until fully cooked.
- Make glaze: Heat honey, balsamic vinegar, and Dijon mustard until thickened.
- Glaze and serve: Drizzle the glaze over the cooked chicken and serve.
Notes
- You can use goat cheese or mozzarella instead of brie.
- Dried cherries or chopped figs can be alternatives to cranberries.
- Ensure chicken is cooked through by using a meat thermometer.
- Leftovers can be stored in the fridge for up to 3 days.
- Raw, stuffed chicken breasts can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 380
- Sugar: 14g
- Sodium: 570mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 110mg
