Description
A flavorful and elegant main course featuring boneless chicken breasts stuffed with a savory mixture of fresh spinach, dried cranberries, and creamy brie cheese, seared to perfection and baked with a sweet and tangy honey-balsamic glaze.
Ingredients
Scale
Chicken and Stuffing
- 4 boneless skinless chicken breasts
- 1/2 cup fresh spinach, chopped
- 1/3 cup dried cranberries
- 4 oz brie cheese, sliced
Seasonings and Glaze
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/4 tsp Dijon mustard
Instructions
- Preheat Oven and Prepare Dish: Heat the oven to 375°F (190°C) and grease a baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
- Create Chicken Pockets: Carefully cut a pocket into the side of each chicken breast without slicing all the way through, creating space for the stuffing.
- Prepare Stuffing and Stuff Chicken: Mix the chopped fresh spinach, dried cranberries, and sliced brie cheese together, then stuff this mixture evenly into each chicken breast pocket.
- Season and Oil Chicken: Rub the chicken breasts with olive oil and season them evenly with garlic powder, dried thyme, salt, and black pepper to enhance flavor and help the chicken brown nicely.
- Sear Chicken: Heat a skillet over medium-high heat and sear the chicken breasts for 2-3 minutes per side until they develop a golden-brown crust, ensuring moisture is sealed inside.
- Bake Chicken: Transfer the seared chicken breasts to the prepared baking dish and bake in the oven for 25 minutes or until the internal temperature reaches 165°F, ensuring they are cooked through.
- Prepare Glaze: While the chicken is baking, combine honey, balsamic vinegar, and Dijon mustard in a small saucepan and heat gently until the mixture thickens slightly into a glaze.
- Glaze and Finish: Drizzle the honey-balsamic glaze over the baked chicken breasts before serving. Remove any toothpicks used to hold the pockets closed.
Notes
- Pair this dish with roasted vegetables, wild rice, or a crisp green salad for a complete meal.
- If brie cheese is not available, a mild creamy cheese like Camembert can be used as a substitute.
- Use toothpicks to secure the chicken pockets if necessary, but remember to remove before serving.
- Ensure the chicken reaches an internal temperature of 165°F to guarantee it is safely cooked.
- The glaze can be prepared ahead and reheated gently before drizzling.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 90 mg
