Stuffed Chicken with Cranberries (Print Version)

# Ingredients:

→ Main Ingredients

01 - 2 pounds boneless, skinless chicken breasts
02 - 5 ounces fresh brie cheese, sliced into 6 long strips

→ Stuffing Mix

03 - 1 small yellow onion, finely diced
04 - 1 large garlic clove, minced
05 - 6 ounces fresh spinach, roughly chopped
06 - 1/2 cup sweet dried cranberries
07 - 1/2 teaspoon dried thyme leaves

→ Seasonings & Oil

08 - 1 tablespoon cooking oil for sautéing
09 - 1/2 teaspoon fine sea salt
10 - Freshly ground black pepper to taste

# Instructions:

01 - Heat your oven to 375°F. Take each chicken breast and slice it lengthwise to create 6 manageable portions. Carefully butterfly each piece by cutting horizontally through the middle, leaving about an inch uncut so it opens like a book. Gently pound to flatten and set aside on a clean plate.
02 - Warm a large non-stick pan over medium-low heat with half the oil. Toss in the minced garlic and diced onion, cooking until they're soft and golden, about 3-4 minutes. Add the chopped spinach, cranberries, thyme, salt, and a generous pinch of pepper. Cook for another minute until the spinach wilts, then remove from heat.
03 - Divide your spinach mixture into 6 equal portions. On each flattened chicken piece, place one slice of creamy brie and a portion of the spinach filling. Fold the chicken over like a sandwich, tucking in the edges as best you can. Tie each bundle securely with kitchen twine to keep everything in place. Season the outside with salt and pepper.
04 - Return your pan to medium heat and add the remaining oil. Place the stuffed chicken bundles in the pan and sear for about 3 minutes on each side until beautifully golden brown all over.
05 - If your skillet is oven-safe, cover it and slide into the oven. Otherwise, transfer the chicken to a covered baking dish. Bake for 25 minutes until the chicken is cooked through and juices run clear. Let rest for 5 minutes before carefully removing the twine.
06 - Slice and serve immediately while hot, drizzling any delicious pan juices over the top. Pair with your favorite sides like roasted vegetables or creamy mashed potatoes.

# Notes:

01 - Store leftovers in the refrigerator for up to 3 days in an airtight glass container.
02 - This dish freezes beautifully for up to 3 months - just thaw overnight in the fridge before reheating.
03 - To reheat: Use the oven at 325°F for 10-15 minutes covered with foil, or microwave in 2-minute intervals, or pan-fry in a covered skillet with a little oil.

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