Cranberry Spinach Stuffed Chicken (Printable Version)
Juicy chicken breasts with brie, cranberries, and spinach, finished with a honey-balsamic glaze. French-American fusion at its best!
# Ingredients:
01 -
4 boneless skinless chicken breasts
02 -
1/2 cup fresh spinach, chopped
03 -
1/3 cup dried cranberries
04 -
4 oz brie cheese, sliced
05 -
2 tbsp olive oil
06 -
1 tsp garlic powder
07 -
1/2 tsp dried thyme
08 -
1/2 tsp salt
09 -
1/4 tsp black pepper
→ For the Glaze
10 -
2 tbsp honey
11 -
1 tbsp balsamic vinegar
12 -
1/4 tsp Dijon mustard
# Steps:
01 -
Preheat oven to 375°F (190°C). Prepare a baking dish by greasing or lining with parchment paper.
02 -
Carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through.
03 -
Combine the chopped spinach, dried cranberries, and brie slices in a bowl. Stuff this mixture evenly into each chicken breast pocket.
04 -
Rub the chicken breasts with olive oil, then season with garlic powder, dried thyme, salt, and black pepper.
05 -
Sear the stuffed chicken breasts for 2-3 minutes per side, then transfer to the oven and bake for 20-25 minutes until the internal temperature reaches 165°F (74°C).
06 -
In a small saucepan, combine honey, balsamic vinegar, and Dijon mustard. Heat gently until the mixture thickens slightly.
07 -
Drizzle the honey-balsamic glaze over the cooked chicken breasts before serving. Remove any toothpicks if used to secure the chicken during cooking.
# Notes:
01 -
Pair with roasted vegetables, wild rice, or a crisp green salad for a complete meal.