Cranberry & Spinach Chicken Breasts with Brie (Print version)
Juicy chicken breasts stuffed with creamy brie, spinach, cranberries, rosemary, and a light honey-balsamic glaze.
# Ingredients:
For the stuffed chicken
01 -
4 boneless, skinless chicken breasts, about 6-8 oz (170-225 g) each
02 -
1 teaspoon kosher salt
03 -
1/2 teaspoon black pepper
04 -
1 tablespoon olive oil, plus 1 teaspoon for spinach
05 -
3 cups (90 g) fresh baby spinach
06 -
5 oz (140 g) brie, sliced
07 -
1/2 cup (55 g) fresh cranberries, roughly chopped, or 1/3 cup dried cranberries soaked and drained
08 -
1 teaspoon finely chopped fresh rosemary
For the glaze
09 -
2 tablespoons honey
10 -
1 tablespoon balsamic vinegar
11 -
1 teaspoon Dijon mustard
12 -
1/4 cup (60 ml) low-sodium chicken broth
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Pat the chicken dry and cut a deep pocket into the side of each breast without cutting all the way through.
02 -
Warm 1 teaspoon olive oil in an oven-safe skillet over medium heat. Add the spinach and cook for 1-2 minutes until wilted. Transfer to a plate and squeeze out excess moisture.
03 -
Season the chicken inside and out with salt and pepper. Divide the brie, spinach, cranberries, and rosemary among the pockets. Secure with toothpicks if the filling feels loose.
04 -
Heat 1 tablespoon olive oil in the same skillet over medium-high heat. Sear the stuffed chicken for 2-3 minutes per side until golden.
05 -
Whisk honey, balsamic vinegar, Dijon mustard, and chicken broth. Spoon the mixture over the chicken in the skillet.
06 -
Transfer the skillet to the oven and bake for 18-22 minutes, until the thickest part of the chicken reaches 165°F (74°C). Rest for 5 minutes before removing toothpicks and serving.
# Good to know:
01 -
Best served hot, while the brie is soft and creamy.
02 -
Use an instant-read thermometer and check the chicken meat, not the cheese filling.