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Cranberry and Brie Stuffed Chicken Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Description

This Cranberry and Brie Stuffed Chicken recipe features tender chicken breasts butterflied and filled with a savory mixture of brie cheese, sautéed spinach, dried cranberries, garlic, and onions. The stuffed chicken is seared on the stovetop for a golden crust before being baked to juicy perfection, resulting in an elegant and flavorful dish perfect for a comforting dinner or special occasion.

Ingredients

Scale

Chicken and Stuffing

  • 2 pounds chicken breasts (boneless & skinless)
  • 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 (plus more for seasoning)
  • Ground black pepper (to taste)

Instructions

  1. Prep the Chicken: Preheat your oven to 375°F. Cut the chicken breasts lengthwise into 6 smaller pieces suitable for butterflying. Slice each piece in the middle lengthwise, being careful not to cut all the way through. Open each piece flat and tenderize lightly to prepare for stuffing. Set aside.
  2. Make the Stuffing: Heat a large non-stick skillet over low-medium heat and swirl in half of the oil to coat the surface. Add minced garlic and onion, sautéing until translucent while stirring occasionally. Then add chopped spinach, dried cranberries, thyme, salt, and pepper. Continue sautéing for another minute before removing from heat.
  3. Stuff the Chicken: Divide the spinach mixture evenly into six piles. On each flattened chicken piece, place a slice of brie cheese in the center. Add one-sixth of the spinach stuffing next to the brie. Fold the chicken over to encase the filling, tucking in the ends if possible. Secure each stuffed piece tightly with kitchen twine to hold its shape. Place the prepared chicken on a large plate and sprinkle with salt and pepper.
  4. Sear the Chicken: Return the skillet to medium heat and add the remaining oil. Add the stuffed chicken pieces and sear each side for approximately 3 minutes until golden brown and sealed.
  5. Bake the Chicken: If your skillet is oven-proof, cover the skillet or transfer the chicken to a covered baking dish. Bake in the preheated oven for 25 minutes. After baking, remove the chicken from the oven and let it rest for 5 minutes before carefully removing the twine.
  6. Serve: Serve the stuffed chicken hot with the pan juices spooned over the top along with your choice of side dishes for a delicious meal.

Notes

  • You can substitute fresh thyme for dried if preferred, using about 1 teaspoon fresh.
  • Use kitchen twine to prevent the filling from spilling out during cooking.
  • If you don’t have an oven-proof skillet, transfer the chicken to a baking dish after searing for baking.
  • Feel free to add nuts such as toasted pecans or walnuts into the stuffing for additional texture.
  • Allow the chicken to rest after baking to retain its juices and make slicing easier.

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Find it online: https://internetfamousfood.com/cranberry-and-brie-stuffed-chicken-recipe/