Cranberry Spinach Stuffed Chicken Brie
Chicken breasts filled with cranberries, spinach, and brie for a flavor-packed gluten-free dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach leaves
- 0.5 cup dried cranberries, unsweetened
- 115 grams brie cheese, rind removed, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt, to taste
- Freshly ground black pepper, to taste
- Toothpicks or kitchen twine for securing
Instructions
- Preheat oven to 190°C.
- Using a sharp knife, carefully slice a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through.
- Fill each pocket evenly with fresh spinach leaves, dried cranberries, and sliced brie. Secure the opening with toothpicks or kitchen twine to hold the filling in place.
- Rub olive oil over all sides of each chicken breast. Sprinkle evenly with garlic powder, dried thyme, paprika, salt, and black pepper.
- Heat an oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
- Transfer the skillet to the preheated oven. Roast for 20–25 minutes, or until a thermometer inserted in the thickest part reaches 74°C.
- Let the chicken rest for 5 minutes before removing toothpicks or twine. Slice and serve warm.
Notes
For best results, use unsweetened dried cranberries to balance the creamy brie and enhance the savory notes.
Nutrition
- Calories: 410
- Fat: 22 g
- Carbohydrates: 12 g
- Protein: 41 g