Cranberry Spinach Chicken Brie (Print Version)
Chicken is filled with brie, spinach, and cranberries, then baked for an enticing blend of flavors.
# Ingredients:
→ Main Components
01 -
4 boneless, skinless chicken breasts
02 -
1 cup fresh spinach leaves
03 -
1/2 cup unsweetened dried cranberries
04 -
4 ounces 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
# Steps:
01 -
Preheat oven to 375°F.
02 -
Using a sharp knife, slice a deep pocket into the thickest side of each chicken breast, ensuring not to cut all the way through.
03 -
Evenly fill each pocket with spinach leaves, dried cranberries, and brie slices. Secure openings with toothpicks or kitchen twine to hold fillings in place.
04 -
Rub olive oil on all sides of the chicken breasts. Evenly sprinkle with garlic powder, dried thyme, paprika, salt, and freshly ground black pepper.
05 -
Heat an oven-safe skillet over medium-high heat. Sear chicken breasts 2 to 3 minutes per side until golden brown.
06 -
Transfer skillet to preheated oven. Roast chicken for 20 to 25 minutes or until a meat thermometer inserted into the thickest part registers 165°F.
07 -
Let chicken rest for 5 minutes. Remove toothpicks or twine, slice, and serve while warm.
# Notes:
01 -
Searing the chicken before roasting enhances the crust and seals in juices.
02 -
For even melting, use brie cheese at room temperature.