Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds or 680 grams)
- 8 ounces (about 227 grams) brie cheese, cut into slices
- 2 cups (about 60 grams) fresh spinach, chopped
- 1 cup (about 150 grams) dried cranberries
- 1 tablespoon (15 mL) olive oil
- Salt and pepper to taste
- 1 teaspoon (5 g) garlic powder
- 1 teaspoon (5 g) onion powder
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C).
- Sauté the Filling: In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté until wilted, about 2-3 minutes. Stir in the dried cranberries and set aside.
- Season Chicken Breasts: Generously season each chicken breast with salt, pepper, garlic powder, and onion powder on both sides.
- Create Pockets: With a sharp knife, cut a pocket into each chicken breast, being careful not to slice all the way through.
- Stuff the Chicken: Fill each pocket with slices of brie cheese and the spinach-cranberry mixture.
- Bake the Chicken: Place the stuffed chicken breasts in a baking dish and bake for 25-30 minutes, until the internal temperature reaches 165°F (74°C) and the cheese is melted and bubbly.
- Rest and Serve: Allow the chicken to rest for a few minutes before slicing and enjoy with your favorite sides!
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F (175°C) until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free