Cranberry Spinach Stuffed Chicken Brie (Print Version)
Chicken breasts filled with cranberries, spinach, and brie for a flavor-packed gluten-free dinner.
# Ingredients:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
1 cup fresh spinach leaves
03 -
0.5 cup dried cranberries, unsweetened
04 -
115 grams brie cheese, rind removed, sliced
→ Seasoning and Assembly
05 -
2 tablespoons olive oil
06 -
1 teaspoon garlic powder
07 -
1 teaspoon dried thyme
08 -
1 teaspoon paprika
09 -
Salt, to taste
10 -
Freshly ground black pepper, to taste
11 -
Toothpicks or kitchen twine for securing
# Instructions:
01 -
Preheat oven to 190°C.
02 -
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.
03 -
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.
04 -
Rub olive oil over all sides of each chicken breast. Sprinkle evenly with garlic powder, dried thyme, paprika, salt, and black pepper.
05 -
Heat an oven-safe skillet over medium-high heat. Sear chicken breasts for 2–3 minutes per side until golden brown.
06 -
Transfer the skillet to the preheated oven. Roast for 20–25 minutes, or until a thermometer inserted in the thickest part reaches 74°C.
07 -
Let the chicken rest for 5 minutes before removing toothpicks or twine. Slice and serve warm.
# Notes:
01 -
For best results, use unsweetened dried cranberries to balance the creamy brie and enhance the savory notes.