Chicken Stuffed with Brie: 7 Irresistible Secrets

Juicy and Festive Chicken Stuffed with Brie, Spinach, and Cranberries

Scale

4 boneless, skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
4 oz brie cheese, sliced or cubed
1 cup fresh spinach, chopped
1/3 cup dried cranberries
Pinch of salt
Pinch of pepper
Optional Add-Ins: Fresh rosemary or thyme, sautéed onions, crushed walnuts or pecans, a drizzle of honey
1 tablespoon butter (for pan searing, optional)
Additional olive oil

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Cut a deep pocket into the thickest side of each chicken breast, taking care not to cut all the way through.
Sprinkle the inside and outside with salt, pepper, and garlic powder.
In a small bowl, combine chopped spinach, dried cranberries, brie pieces, salt, and pepper.
Fill each pocket with the brie-spinach-cranberry mixture.
Insert toothpicks along the seam to hold the filling inside.
Heat olive oil and butter in a skillet and sear the chicken 2–3 minutes per side.
Transfer to a baking dish and bake at 375°F (190°C) for 20–25 minutes, or until internal temperature reaches 165°F (74°C).
Let rest 5 minutes before slicing to keep the chicken juicy.