– **Title**: Cranberry & Spinach Stuffed Chicken Breasts With Brie
– **Ingredients**:
– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach, chopped
– 1/2 cup dried cranberries, roughly chopped
– 1 cup Brie cheese, rind removed and cut into small pieces
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon dried thyme (optional)
– 1/2 cup chicken broth (for cooking)
– Toothpicks or kitchen twine (for securing)
– **Instructions**:
1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and stir in the dried cranberries and Brie cheese until well combined.
4. Prepare the chicken breasts by placing them on a cutting board. Using a sharp knife, make a horizontal cut along the side of each breast to create a pocket. Be careful not to cut all the way through.
5. Season the chicken breasts with salt, pepper, and thyme (if using). Stuff each breast with the cranberry, spinach, and Brie mixture. Secure the openings with toothpicks or tie with kitchen twine.
6. Place the stuffed chicken breasts in a baking dish. Pour the chicken broth around the breasts for added moisture during cooking.
7. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for an additional 15-20 minutes or until the chicken is fully cooked (internal temperature of 165°F or 75°C) and the cheese is melted.
8. Once cooked, remove the chicken from the oven and let it rest for about 5 minutes before slicing. Serve warm, garnished with additional cranberries or spinach if desired. Enjoy your delicious stuffed chicken!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are easy to stuff. If you’re looking for a leaner option, chicken thighs can work too—they offer more flavor and stay juicy.
Spinach: Fresh spinach adds a nice color and nutrients. If you’re out of fresh, you can use frozen spinach, just make sure to squeeze out any excess water after thawing!
Cranberries: Dried cranberries are sweet and chewy, while fresh cranberries are tart. I like using dried berries for this recipe, but feel free to mix in some chopped apples for extra sweetness if you prefer!
Brie Cheese: Brie is creamy and melts beautifully. If you can’t find Brie, use Camembert or even cream cheese for a different flavor. Just make sure to remove any rinds!
Herbs: Fresh rosemary gives a lovely scent, but you can substitute it with thyme or sage. Fresh herbs elevate the dish, but dried herbs will work too; just use less since they’re more concentrated.
How Do I Stuff Chicken Breasts Without Making a Mess?
Creating a pocket in the chicken breasts can be tricky, but with the right technique, you can do it cleanly. Make sure to use a sharp knife and follow these tips:
- Place the chicken breast flat on a cutting board. Hold it steady with one hand.
- Insert the knife at the thicker end and slice gently toward the thinner end, creating a pocket. Don’t cut all the way through; leave a 1-inch border!
- Use a small spoon or your fingers to stuff in that delicious spinach and cranberry mixture along with the Brie. If it overflows, simply pack it in as best as you can!
- Secure with toothpicks if needed. This will help keep everything tucked inside while baking.
Practice makes perfect! Don’t worry too much if they’re not perfect—you’ll still have a delicious meal! Enjoy your cooking adventure!
How to Make Cranberry & Spinach Stuffed Chicken Breasts With Brie
Ingredients You’ll Need:
For The Chicken:
- 4 boneless, skinless chicken breasts
For The Stuffing:
- 1 cup fresh spinach, chopped
- 1/2 cup cranberries (dried or fresh)
- 1 cup Brie cheese, rind removed and cubed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon fresh rosemary, chopped (plus more for garnish)
- Salt and pepper to taste
For The Baking Liquid:
- 1/2 cup chicken broth
- 2 tablespoons honey (optional for sweetness)
- 1 tablespoon balsamic vinegar (optional for tang)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and approximately 40 minutes to cook. You’ll need about 25-30 minutes of baking time covered, followed by an additional 10-15 minutes uncovered. Total time from start to finish is around 55 minutes, making it perfect for a delightful dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). This ensures that the chicken cooks evenly and gets that lovely golden color on top.
2. Cook the Spinach Mixture:
In a skillet, heat the olive oil over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until it’s fragrant. Then, add the chopped spinach and cook until it’s wilted. Stir in the cranberries, chopped rosemary, salt, and pepper. Remove the skillet from heat and let it cool for a few minutes.
3. Prepare the Chicken Breasts:
Take each chicken breast and use a sharp knife to carefully create a pocket by slicing into the thickest part of the chicken. Be careful not to cut all the way through! You want to create a nice little space to stuff them.
4. Stuff the Chicken:
Now it’s time to fill each chicken breast! Stuff the pockets with the spinach and cranberry mixture, and add cubes of Brie cheese. If needed, secure the openings with toothpicks to keep everything inside.
5. Set Up for Baking:
Place the stuffed chicken breasts in a baking dish. Pour the chicken broth all around the chicken to keep things moist. If you like, drizzle honey and balsamic vinegar over the tops for added flavor.
6. Bake the Chicken:
Cover the baking dish with foil and pop it in the oven for 25-30 minutes. After that, remove the foil and bake for another 10-15 minutes until the chicken is fully cooked (it should reach an internal temperature of 165°F or 75°C) and the tops are golden and slightly crispy.
7. Let it Rest and Serve:
Once baked, remove the dish from the oven and let the chicken rest for a few minutes. Garnish with extra rosemary for a lovely touch. Serve warm and enjoy your delightful stuffed chicken breasts!
Can I Use Different Types of Cheese?
Absolutely! While Brie adds a creamy richness, you can substitute it with other cheeses like goat cheese for a tangier flavor, or mozzarella for a milder taste. Just keep in mind that the texture may differ slightly depending on your choice.
How Can I Make This Recipe Ahead of Time?
You can prep the chicken and stuff it in advance! Assemble the stuffed chicken breasts, cover them tightly with foil or plastic wrap, and store them in the fridge for up to 24 hours. When you’re ready to cook, just bake them as directed, adding a few extra minutes to the cooking time if they start out cold.
What Should I Do With Leftover Stuffed Chicken?
Leftover stuffed chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven at 350°F (175°C) for about 15 minutes, or until warmed through. You can also slice it and add it to salads or wraps for a quick meal!
Can I Freeze Stuffed Chicken Breasts?
Yes, you can freeze the stuffed chicken before baking! Wrap each breast tightly in plastic wrap and then in aluminum foil to prevent freezer burn. They can stay in the freezer for up to 3 months. Thaw in the fridge overnight before baking, and follow the original cooking instructions.
