Directions
- Prep the Chicken: Preheat your oven to 375°F (190°C). Slice a pocket into each chicken breast, being careful not to cut all the way through, so the filling stays inside. Season the chicken breasts on both sides with salt, black pepper, garlic powder, and paprika.
- Make the Filling: In a small bowl, combine 1 cup of chopped fresh spinach, ½ cup of dried cranberries, and 4 oz of sliced brie. Stir everything together until evenly mixed.
- Stuff the Chicken: Spoon the spinach, cranberry, and brie mixture into the pocket of each chicken breast. Be generous with the filling, ensuring it’s evenly distributed. Use toothpicks to secure the opening of the chicken breast, holding the filling inside during cooking.
- Cook the Chicken: Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat. Once the oil is hot, sear the stuffed chicken breasts for about 3–4 minutes per side, until they are golden brown.
- Bake the Chicken: Once the chicken is seared, transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The cheese will melt inside, creating a creamy, delicious filling.
- Serve: Remove the toothpicks from the chicken and slice if desired. Serve the stuffed chicken warm. For extra flavor, drizzle with cranberry sauce or a light honey glaze for a touch of sweetness.
Serving & Storage Tips
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