About the Recipe
This recipe is really easier than it looks. It's just a matter of getting your working space organized first. Make sure you have enough room to filet all 4 chicken breasts, then start adding the stuffing ingredients.
Brie and cranberries make such a flavorful combination, and the spinach adds that serving of leafy greens!
Ingredients
Ingredients
4 chicken breasts
1 cup chopped fresh spinach
8 slices brie cheese
1/3 cup canned cranberry sauce (whole berries) or dried cranberries
Fresh thyme leaves (or substitute dried herb)
Salt and pepper to taste
Preparation
Directions
Pre-heat oven to 400 degrees C (200 F).
On a cutting board, slice each chicken breast along the long side, leaving about half an inch uncut on one side. You should then be able to open it like a clam.
Spread ¼ of the spinach onto on half of each chicken breast, then top with 2 slices of brie and ¼ of the cranberry sauce. Repeat for each breast.
Fold the other side of each breast over top. It doesn’t matter if the top doesn’t completely cover the bottom half with the brie and spinach.
Garnish each breast with a few leaves of thyme (or sprinkle dried herb), and salt and pepper.
Transfer to a glass dish and bake uncovered at 400 C for 25 minutes.