Chicken Breasts Stuffed with Spinach, Brie and Cranberry Sauce
This tender, juicy stuffed chicken breasts are delicious and makes a lovely dinner for two.
Servings: 2
Calories: 334kcal
Ingredients
- 2 (1 lb) boneless, skinless chicken breasts (hormone/antibiotic free)
- 2 tbsp olive oil
- 2 green onion, chopped
- 2 cups organic spinach
- 1 clove garlic, minced
- 3 oz brie cheese, cut into slices
- 1/4 cup cranberry sauce
- 1/2 tsp Himalayan salt
- 1/4 tsp pepper
- 1/4 tsp paprika
Instructions
- Make ahead: In a medium sauce pot, add 3 cups (24 oz.) of rinsed cranberries, add 1 cup water and 1/2 cup sugar. Cook over medium heat, until the cranberries pop, and most of the liquid is evaporated, about 10 minutes.
- Heat olive oil in a skillet, over medium heat. Add green onions, and spinach, sauté until spinach has softened. Add garlic and sauté for about one minute. Transfer to a plate to cool.
- Take each chicken breast, and using a sharp knife, slice lengthwise along the side that is firm and avoid slicing all the way through. Open up the breast and add half of the spinach, garlic and onion mixture in the opening. Then add a slice of brie and about 2 tbsp of cranberry sauce. Season with salt, pepper and paprika.
- Heat the skillet over medium heat, and add more olive oil if needed. Carefully place each chicken breast in the hot skillet, top side down. Cook for 5-7 minutes until the top is nice a crispy, then turn using a metal spatula and then cook for another 5-7 minutes, with a lid on. At this point, you should see the cheese melting, and there should be no pink in the chicken. Remove from the heat, and keep the lid on, and allow to sit for 5 minutes.
- Serve with a salad.
Nutrition
Calories: 334kcal | Carbohydrates: 16g | Protein: 10g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 43mg | Sodium: 886mg | Potassium: 289mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3220IU | Vitamin C: 13mg | Calcium: 122mg | Iron: 1mg