🥘 Cranberry & Spinach Stuffed Chicken Breasts
Ingredients
Chicken
4 boneless, skinless chicken breasts
Salt & black pepper (to taste)
1 tsp garlic powder
1 tsp paprika
1 tsp dried thyme or rosemary
2 tbsp olive oil
Stuffing
1 cup fresh spinach (chopped)
½ cup dried cranberries
6–8 oz Brie cheese (rind removed, cubed)
1 clove garlic (minced)
Optional Garnish
Extra dried cranberries
Fresh rosemary or thyme
Instructions
1. Prep the Chicken
Preheat oven to 375°F (190°C).
Slice a pocket into the side of each chicken breast (don’t cut all the way through).
Season both sides with salt, pepper, garlic powder, paprika, and herbs.
2. Make the Filling
In a bowl, mix:
Chopped spinach
Dried cranberries
Brie cheese
Minced garlic
3. Stuff the Chicken
Spoon the mixture into each chicken pocket.
Secure with toothpicks if needed to keep filling inside.
4. Sear
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear chicken 3–4 minutes per side until golden brown.
5. Bake
Transfer skillet to oven.
Bake 15–20 minutes, or until chicken reaches 165°F (74°C) internally.
6. Serve
Let rest 5 minutes.
Garnish with rosemary and extra cranberries if desired.
