🌿 Baked Chicken Stuffed with Spinach, Brie & Honey‑Balsamic Cranberries
🧾 Ingredients (Serves 4)
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach (chopped)
- 4 oz Brie cheese (sliced into wedges)
- ½ cup dried cranberries
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 garlic cloves, minced
- ½ tsp thyme (dried or fresh)
- Salt & pepper, to taste
👩🍳 Instructions
- Prepare cranberry glaze:
- In a small saucepan, combine cranberries, honey, and balsamic vinegar.
- Simmer on low heat for 5–7 minutes until cranberries plump and mixture thickens slightly.
- Set aside to cool.
- Prep chicken:
- Pat chicken dry and cut a pocket into each breast (careful not to slice through).
- Season inside and outside with salt, pepper, and thyme.
- Stuff chicken:
- Fill each pocket with spinach, a wedge of Brie, and a spoonful of honey‑balsamic cranberries.
- Secure with toothpicks if needed.
- Sear & bake:
- Heat olive oil in a skillet. Sear chicken on both sides until golden (2–3 minutes per side).
- Transfer to a baking dish and bake at 375°F (190°C) for 20–25 minutes, until chicken reaches 165°F (74°C).
- Finish:
- Drizzle remaining cranberry glaze over chicken before serving.
- Remove toothpicks and serve warm.
🍴 Serving Suggestions
- Pair with roasted vegetables or garlic mashed potatoes.
- A crisp green salad with vinaigrette balances the richness.
- Serve with a glass of Pinot Noir or Chardonnay for a gourmet touch.
🥡 Storage
- Refrigerate leftovers up to 3 days.
- Reheat gently in the oven at 325°F (160°C) to keep cheese melty.
- Freeze uncooked stuffed chicken for up to 2 months; thaw before baking.
This dish is indulgent yet refined — creamy Brie, earthy spinach, and tangy‑sweet cranberries wrapped in juicy baked chicken. Perfect for holidays, dinner parties, or a cozy night in.
