Cranberry & Spinach Stuffed Chicken Breasts

Table of Contents

This dish for Cranberry & Spinach Stuffed Chicken Breasts with Brie is incredibly tasty. This meal is the ideal entrée for formal occasions or a casual evening since it blends tastes that are savory, creamy, and somewhat sweet.

Components:

Four skinless and boneless chicken breasts
Two tablespoons of cooking olive oil
Half a cup of freshly cut spinach
1/2 cup of cranberries, either fresh or dried (or 1/4 cup)
4 ounces of Brie cheese (cut into tiny pieces after removing the rind)
1/4 cup softened cream cheese
1 tiny shallot, diced finely (or 1/4 medium onion)
One tablespoon of honey (optional; adds a little sweetness)
To taste, add salt and pepper.
One teaspoon of garlic powder
Half a teaspoon of optional dried rosemary or thyme
Use kitchen thread or toothpicks to secure the chicken.

Directions:

1. Get the stuffing ready:

Heat 1 tablespoon of olive oil in a medium skillet over medium heat before sautéing the spinach. Cook the chopped spinach for one to two minutes, or until it wilts. Let it cool.
Add the cranberries to the same skillet and simmer over medium heat for 3–4 minutes, or until they begin to pop and soften, if you are using fresh cranberries. You can omit this step and add the dried cranberries later if you’re using them.
Combine the sautéed spinach, cranberries, cream cheese, Brie cheese, minced shallot, and honey (if using) in a bowl to mix the stuffing. Add a little of salt, pepper, and garlic powder for seasoning. Mix all the ingredients together until they are well combined.

See also soft pretzels in the air fryer

2. Get the chicken breasts ready:

Place the chicken breasts on a chopping board and pound them. To make rolling easier, lightly pound the chicken until it is about 1/2 inch thick using a meat mallet or rolling pin.
Season the chicken: Sprinkle salt, pepper, and, if using, a pinch of thyme or rosemary on each sides of the chicken breasts.

3. Stuff the chicken.

Put two to three teaspoons of the cranberry-spinach mixture in the middle of each chicken breast to stuff them. To keep the stuffing within, carefully fold the chicken’s sides over the stuffing and roll it up, tying the ends with kitchen twine or toothpicks.

4. Prepare the chicken:

Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat in order to sear the chicken. When it’s hot, add the packed chicken breasts and fry until golden brown, 3–4 minutes per side.
Place in the oven to finish: Set the oven temperature to 375°F, or 190°C. After the chicken is seared, put the pan in the oven that has been warmed and bake it for 20 to 25 minutes, or until it is cooked through and has an internal temperature of 165°F (74°C).

5. Offer:

Let the chicken sit for five minutes after taking it out of the oven. Before serving, take off the string or toothpicks.
Serve the chicken breasts whole or cut them in half, and if you’d like, top them with more fresh herbs or cranberries.

Advice:

Plan ahead: The filling and even the chicken breasts can be prepared in advance. Before cooking, simply keep them in the fridge, covered, for up to a day.
Cranberry substitute: If cranberries aren’t available, you can use a sweet alternative like apricot or raspberry jam or fruit spread.
Pairing: For a full supper, serve this dish with mashed potatoes, roasted veggies, or a simple green salad.