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Cranberry and Brie Stuffed Chicken

Cranberry and brie stuffed chicken combines tender chicken with creamy Brie, spinach, and dried cranberries.
Sear the stuffed chicken, then bake at 375°F until it reaches 165°F internally.
Serve hot with roasted vegetables, potatoes, rice, or a fresh salad.
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Prep Time 20 minutes
Course Dinner
Cuisine American-inspired

Ingredients
  

  • 2 pounds boneless skinless chicken breasts
  • 5 ounces Brie cheese cut into 6 long slices
  • 1 small onion minced
  • 1 large garlic clove minced
  • 1 tablespoon oil divided
  • 6 ounces spinach chopped
  • 1/2 cup dried cranberries
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • Ground black pepper to taste

Instructions
 

  • Preheat the oven to 375°F (190°C). Cut the chicken breasts lengthwise into 6 smaller pieces suitable for butterflying. Slice each piece lengthwise through the middle without cutting all the way through, then open it flat and gently tenderize it.
  • Heat a large oven-safe skillet over low-medium heat and add half of the oil.
  • Add the minced onion and garlic. Sauté until the onion becomes translucent, stirring occasionally.
  • Add the chopped spinach, dried cranberries, thyme, salt, and black pepper. Cook for about 1 minute, then remove the skillet from the heat.
  • Divide the spinach mixture into 6 equal portions.
  • Place a slice of Brie and one portion of the filling in the center of each opened chicken piece. Fold the chicken over the filling, tucking in the ends when possible.
  • Secure each piece tightly with kitchen twine. Season the outside with a little additional salt and pepper.
  • Return the skillet to medium heat and add the remaining oil. Sear the stuffed chicken for approximately 3 minutes per side until lightly golden.
  • Cover the oven-safe skillet, or transfer the chicken to a covered baking dish. Bake for about 25 minutes, or until the chicken reaches a safe internal temperature of 165°F (74°C) at the thickest part.
  • Remove the chicken from the oven and let it rest for 5 minutes. Carefully remove the kitchen twine before serving.
  • Serve hot with your favorite side, spooning some of the pan juices over the chicken.

Notes

For an attractive presentation, slice each stuffed chicken breast diagonally after resting so the creamy Brie and colorful cranberry-spinach filling is visible. Serve with roasted potatoes, rice, mashed potatoes, steamed vegetables, or a crisp green salad.
For a milder flavor, use young Brie with a soft, creamy center. If you prefer more savory flavor, add a little extra thyme or freshly ground black pepper to the filling.