Description
A festive and delicious Christmas stuffed chicken breasts recipe filled with cranberry sauce, sautéed spinach, and creamy brie cheese, perfect for a 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 lightly packed 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 prepare for stuffing.
- Make a pocket: Using a sharp knife, carefully slice each chicken breast nearly in half horizontally, creating a pocket for the filling without cutting all the way through. Set aside.
- Sauté the spinach: Heat 1 tablespoon of 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: Spread 2 tablespoons of cranberry sauce inside each chicken breast pocket. Evenly divide the sautéed spinach mixture into each pocket, then top with 1.5 ounces of sliced brie cheese per breast. Secure the opening with 3 to 4 toothpicks to hold the stuffing inside.
- Cook the chicken: Preheat your oven to 400°F (200°C). Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Sear the chicken breasts for 3 minutes on each side until golden brown. Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F (73°C) to ensure doneness.
- Serve: Remove the chicken from the oven and let it rest for a few minutes. Remove toothpicks carefully, then serve the stuffed chicken breasts with your favorite side dishes for a festive meal.
Notes
- Use toothpicks to securely close the chicken pockets to prevent filling from spilling during cooking.
- If brie cheese is not available, creamy mozzarella could be substituted but will alter the flavor profile slightly.
- For added flavor, fresh thyme could be used instead of dried thyme if available.
- Make sure not to overstuff the pockets to avoid tearing the chicken breasts.
- Let the chicken rest after baking to retain its juices and improve tenderness.
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
