Chicken Stuffed with Brie, Spinach & Cranberries
- Number of Servings: 6
Ingredients
2 lbs chicken breasts, boneless & skinless5 oz Brie cheese, cut into 6 long slices1 small onion, minced1 large garlic clove, minced2 tsp coconut or avocado oil, divided6 oz spinach, chopped1/2 cup cranberries, dried (I used sweetened)1/2 tsp thyme, dried1/2 tsp himalayan pink saltGround black pepper, to taste
Cut chicken into 6 tenders. Slice each tender lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
Preheat large non-stick skillet on low-medium heat and swirl oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
Preheat oven to 375 degrees F. Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken. Sprinkle with salt and pepper.
Return skillet to medium heat and swirl remaining 1 tsp of oil. Add stuffed chicken and sear for about 3 minutes per side. If your skillet is oven proof (I use green pan) cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine. Serve hot with a side of choice (brown rice, quinoa, potatoes etc.) spooning juices on top.
Storage Instructions: Keep refrigerated in a glass airtight container for up to 3 days.
Serving Size: 1 piece with juices
Number of Servings: 6
Recipe submitted by SparkPeople user IFOODREAL.
Preheat large non-stick skillet on low-medium heat and swirl oil to coat. Add garlic and onion, saute until translucent, stirring occasionally. Add spinach, cranberries, thyme, salt and pepper; saute for another minute. Remove from heat.
Preheat oven to 375 degrees F. Divide spinach mixture into 6 piles. In the middle of a flat open chicken tender, place a slice of brie and 1/6th spinach stuffing next to it. Fold in half, tuck in the ends (if possible) and wrap tightly with kitchen twine. Repeat with remaining chicken. Sprinkle with salt and pepper.
Return skillet to medium heat and swirl remaining 1 tsp of oil. Add stuffed chicken and sear for about 3 minutes per side. If your skillet is oven proof (I use green pan) cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine. Serve hot with a side of choice (brown rice, quinoa, potatoes etc.) spooning juices on top.
Storage Instructions: Keep refrigerated in a glass airtight container for up to 3 days.
Serving Size: 1 piece with juices
Number of Servings: 6
Recipe submitted by SparkPeople user IFOODREAL.
Nutritional Info Amount Per Serving
- Calories: 291.3
- Total Fat: 9.7 g
- Cholesterol: 97.0 mg
- Sodium: 469.0 mg
- Total Carbs: 9.6 g
- Dietary Fiber: 1.3 g
- Protein: 40.5 g
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