Can I use frozen spinach in this recipe?

You can, but be sure to thaw and squeeze out as much water as possible before sautéing. Excess moisture can make the filling soggy and affect how well the chicken cooks. Fresh baby spinach tends to work best for this recipe.

What’s the best way to slice the chicken after cooking?

Remove the toothpicks carefully and use a sharp serrated knife for clean slices. Letting the chicken rest after baking ensures the juices settle, making it easier to cut into neat portions without squeezing out the filling.

Can I prepare the stuffed chicken breasts ahead of time?

Absolutely! You can assemble the chicken breasts with the filling and keep them covered in the refrigerator for up to 24 hours before cooking. This makes for easy meal prep, especially around busy holidays.

What do I do if the filling starts leaking during cooking?

If the filling leaks while cooking, you can simply spoon any escaping juices back onto the chicken or into the pan. To minimize leaks, secure the pocket tightly with enough toothpicks and avoid overfilling. Also, searing helps “seal” the edges before baking.

Cranberry Brie Stuffed Chicken for a Festive Meal

Description

Delight in this festive Christmas Stuffed Chicken Breast recipe featuring juicy boneless chicken breasts filled with savory brie cheese, tangy cranberry sauce, and sautéed spinach, seasoned with thyme and garlic, perfectly seared and baked for a delicious holiday main course.

Ingredients

Scale

Chicken and Seasoning

2 boneless skinless chicken breasts
½ teaspoon kosher salt
½ teaspoon dried thyme
¼ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil (divided)

Filling

2 tablespoons diced shallot
1 garlic clove (minced)
2 cups baby spinach (roughly chopped)
¼ cup cranberry sauce
3 ounces brie cheese (sliced)

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Instructions

Season the chicken: Season both sides of the chicken breasts evenly with kosher salt, dried thyme, and ground black pepper to prepare for stuffing.
Make a pocket: Carefully slice each chicken breast nearly in half horizontally, creating a pocket without cutting all the way through, then set aside for filling.
Saute the spinach: Heat 1 tablespoon of olive oil in a medium pan over medium heat. Add diced shallot and minced garlic; sauté for 30 seconds until fragrant. Add chopped baby spinach and cook for 1 to 2 minutes until the spinach wilts, then remove from heat.
Stuff the chicken: Spread 2 tablespoons of cranberry sauce inside each chicken breast pocket. Distribute the sautéed spinach mixture evenly inside, then place 1.5 ounces of sliced brie cheese inside each. Secure the pockets with 3 to 4 toothpicks each to hold the filling.
Cook the chicken: Preheat the oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the stuffed chicken breasts for 3 minutes per side until golden brown. Transfer the pan to the oven and bake for 15 to 18 minutes, until the chicken reaches an internal temperature of 165°F (73°C).
Serve: Remove the chicken from the oven and let rest for 2 minutes. Remove toothpicks and serve immediately with your favorite sides, such as roasted vegetables or mashed potatoes.

Notes

Use a sharp knife to make the pocket carefully to avoid cutting through the chicken completely.
Brie cheese melts well and adds a creamy texture; you can substitute with camembert if preferred.
Searing the chicken before baking helps to lock in juices and creates a golden crust.
Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
For easier eating, remove toothpicks before serving or advise guests to do so.

Nutrition

Serving Size: 1 serving
Calories: 577 kcal
Sugar: 13 g
Sodium: 1171 mg
Fat: 37 g
Saturated Fat: 11 g
Unsaturated Fat: 23 g
Trans Fat: 0.01 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 40 g
Cholesterol: 115 mg