Cranberry & Spinach Stuffed Chicken Breasts with Brie

Introduction

I recently tried this recipe for Cranberry & Spinach Stuffed Chicken Breasts with Brie, and it quickly became a favorite in our household. The combination of savory chicken, creamy brie, sweet cranberries, and fresh spinach creates a perfect balance of flavors. My family couldn’t get enough of it, and the glaze made with honey and balsamic vinegar added a touch of sweetness and tang that tied everything together. Whether you’re looking for a cozy dinner or a dish to impress guests during the holidays, this stuffed chicken recipe checks all the boxes. It’s easy to prepare, and the result is both delicious and elegant.

Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1/2 cup fresh spinach, chopped
• 1/3 cup dried cranberries
• 4 oz brie cheese, sliced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Glaze:

• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon Dijon mustard

Instructions

1. Prepare the Chicken: Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper for easy cleanup. Using a sharp knife, carefully cut a pocket into the side of each chicken breast without slicing all the way through. Be sure to leave a little bit of the chicken intact on both sides.
2. Make the Filling: In a bowl, combine the chopped spinach, dried cranberries, and slices of brie cheese. Stir until well-mixed. Stuff each chicken breast with the spinach, cranberry, and brie mixture, using toothpicks to secure the opening of the chicken if necessary.
3. Season the Chicken: Rub the chicken breasts with olive oil, ensuring the surface is coated evenly. Sprinkle with garlic powder, dried thyme, salt, and black pepper.
4. Sear and Bake: Heat a large oven-safe skillet over medium-high heat. Once the skillet is hot, sear the chicken breasts for 2-3 minutes on each side until golden brown. This step will help lock in the flavors. Transfer the skillet to the preheated oven or place the chicken in the prepared baking dish and bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
5. Make the Glaze: While the chicken is baking, whisk together the honey, balsamic vinegar, and Dijon mustard in a small saucepan. Heat over low heat until the mixture thickens slightly, stirring occasionally to prevent burning.
6. Serve: Once the chicken is cooked, drizzle the glaze over the stuffed chicken breasts before serving. If you used toothpicks to secure the chicken, be sure to remove them before serving. Garnish with extra dried cranberries or fresh spinach if desired.

Nutrition Facts

• Servings: 4
• Calories per serving: ~350
• Fat: 18g
• Carbohydrates: 13g
• Protein: 35g
• Fiber: 3g
• Sugar: 12g
• Sodium: 450mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

This dish pairs wonderfully with various sides, and there are many ways to make it even more special. Here are a few ideas for serving:

• Roasted Vegetables: Roasted Brussels sprouts, carrots, or sweet potatoes make great accompaniments.
• Wild Rice: The nutty flavor of wild rice complements the richness of the stuffed chicken.
• Green Salad: A fresh salad with a tangy vinaigrette balances the richness of the dish.
• Mashed Potatoes: For a cozy, hearty meal, mashed potatoes are a great option.
• Crispy Bread: Serve with crusty bread to soak up any extra glaze.

Additional Tips

1. Use fresh brie: Fresh brie will melt better than aged brie, giving you that creamy filling in each bite.
2. Don’t overstuff: Be careful not to overstuff the chicken breasts as it may cause them to tear during cooking.
3. Control the glaze thickness: If you prefer a thicker glaze, continue simmering the mixture for a few extra minutes until it reaches your desired consistency.
4. Grill option: If you prefer grilling over baking, sear the chicken on the grill for a few minutes, then transfer it to indirect heat to finish cooking.
5. Freeze for later: Stuffed chicken breasts can be frozen before baking for a quick and easy meal later on.

Recipe Variations

• Cheese substitution: Swap out the brie for goat cheese or cream cheese for a different twist.
• Add nuts: Add crushed pecans or walnuts to the stuffing mixture for extra texture and flavor.
• Cranberry substitute: Try using fresh cranberries instead of dried ones for a tart twist.
• Herb variation: Experiment with different herbs, such as rosemary or basil, to change the flavor profile of the dish.
• Spicy version: Add red pepper flakes to the seasoning mix for a bit of heat.

Serving Suggestions

• For a Holiday Feast: Serve alongside a roasted turkey or glazed ham for a festive meal.
• For a Casual Dinner: Pair with a simple green salad and roasted potatoes for a comforting, well-rounded meal.
• For a Dinner Party: This dish looks stunning on a dinner plate and is sure to impress guests at any special gathering.

Freezing and Storage

• Freezing: If you want to make this recipe in advance, stuff and sear the chicken breasts, then freeze them before baking. When ready to serve, thaw overnight in the fridge and bake as directed.
• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.
• Glaze Storage: Leftover glaze can be stored in the fridge for up to a week. Reheat before serving.

FAQ Section

1. Can I use chicken thighs instead of breasts?
   Yes, boneless, skinless chicken thighs will work well for this recipe and will result in a juicier, more tender dish.
2. What if I don’t have brie?
   You can substitute brie with goat cheese, cream cheese, or even mozzarella for a different flavor.
3. Can I use fresh spinach instead of frozen?
   Fresh spinach works best as it wilts and mixes easily into the stuffing.
4. How do I know when the chicken is done?
   The chicken should reach an internal temperature of 165°F (74°C) for safe consumption.
5. Can I prepare the chicken ahead of time?
   Yes, you can stuff the chicken breasts and store them in the fridge for up to 24 hours before searing and baking.
6. Is this dish gluten-free?
   Yes, this recipe is naturally gluten-free, as it does not contain any gluten-containing ingredients.
7. Can I make the glaze without balsamic vinegar?
   You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a similar tangy flavor.
8. How do I keep the brie from melting out?
   Be sure to cut a small pocket and don’t overstuff the chicken. Toothpicks can help secure the filling.
9. Can I double this recipe for more servings?
   Yes, you can double the ingredients as needed. Just ensure you have a large enough pan or baking dish.
10. What sides go best with this chicken?
    Roasted vegetables, wild rice, and a fresh salad are excellent options to serve with this dish.

Conclusion

Cranberry & Spinach Stuffed Chicken Breasts with Brie is a wonderful recipe that blends sweet, savory, and creamy flavors into a deliciously satisfying meal. Whether you’re preparing a cozy dinner for family or a special dish for a festive gathering, this recipe is sure to impress. With its simple ingredients, easy-to-follow instructions, and the added bonus of a flavorful glaze, this stuffed chicken is both elegant and easy to make. Try it out for your next meal, and you’ll see why it quickly became a family favorite in our house!

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