Stuffed Chicken Breast with Cranberry and Brie
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1/2 cup dried cranberries
4 oz Brie cheese, sliced
1/4 cup fresh spinach, chopped
2 tbsp olive oil
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped
1 tbsp honey (optional)
Directions:
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through. Season both the inside and outside with salt and pepper.
Stuff each chicken breast with a few slices of Brie, a tablespoon of dried cranberries, and a bit of chopped spinach. Press the filling gently to keep it in place.
In an oven-safe skillet, heat olive oil over medium heat. Add the stuffed chicken breasts and sear on each side until golden brown, about 2-3 minutes per side.
Sprinkle chopped rosemary and thyme over the chicken, then drizzle with honey if desired.
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven and let rest for a few minutes before serving.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 420 kcal | Servings: 4 servings
