Description
A festive and flavorful Christmas stuffed chicken breasts recipe filled with savory spinach, tangy cranberry sauce, and creamy brie cheese, perfect for a special holiday dinner.
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)
Instructions
- Season the chicken: Season both sides of the chicken breasts evenly with kosher salt, dried thyme, and ground black pepper to enhance the flavor.
- Make a pocket: Using a sharp knife, carefully slice each chicken breast nearly in half horizontally without cutting all the way through, creating a pocket for the filling. Set aside.
- Sauté the spinach: Heat 1 tablespoon of extra-virgin olive oil in a medium pan over medium heat. Add the diced shallot and minced garlic and sauté for 30 seconds until fragrant. Add the roughly chopped baby spinach and cook for 1 to 2 minutes until wilted, then remove from heat.
- Stuff the chicken: Spoon 2 tablespoons of cranberry sauce inside each chicken breast pocket. Evenly distribute the sautéed spinach mixture inside, then top with 1.5 ounces of sliced brie cheese. Secure the opening with 3 to 4 toothpicks to hold the filling inside.
- Cook the chicken: Preheat the oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe pan over medium heat. Sear the stuffed chicken breasts for 3 minutes per side until golden brown. Transfer the pan to the preheated oven and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (73°C) and the chicken is fully cooked.
- Serve: Remove the chicken from the oven and let rest for a few minutes. Remove toothpicks and serve warm with your favorite side dishes for a delicious holiday meal.
Notes
- Use a sharp knife to carefully cut the chicken to avoid cutting all the way through.
- To prevent the stuffing from leaking, secure the chicken breast pockets tightly with toothpicks.
- For a milder flavor, remove the rind from the brie before slicing.
- This recipe pairs well with roasted vegetables, mashed potatoes, or a light salad.
- Make sure to check the internal temperature of the chicken to ensure it is fully cooked for food safety.
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
