Chicken Stuffed with Brie, Spinach & Cranberries
Try this Chicken Stuffed with Brie, Spinach & Cranberries recipe
Try this Chicken Stuffed with Brie, Spinach & Cranberries recipe
- ground black pepper to taste
- 1 small onion minced
- 1 large garlic clove minced
- avocado oil
- coconut
- 2 tsp coconut or avocado oil divided
- 2 lbs chicken breasts boneless & skinless
- 5 oz brie cheese cut into 6 long slices
- 6 oz spinach chopped
- 1/2 cup cranberries dried (i used sweetened)
- 1/2 tsp thyme dried
- 1/2 tsp himalayan pink salt
- himalayan pink salt
- Carbohydrate 25.08442540093 g
- Cholesterol 722.3458491 mg
- Fat 139.69075476094 g
- Fiber 8.49788713221599 g
- Protein 225.21006417021 g
- Saturated Fat 52.078597639868 g
- Serving Size 1 1 recipe (1958g)
- Sodium 217347.033317819 mg
- Sugar 16.586538268714 g
- Trans Fat 10.413472422477 g
- Calories 2286 calories
Step-by-step
- ground black pepper to taste
- 1 small onion minced
- 1 large garlic clove minced
- avocado oil, coconut
- 2 tsp coconut or avocado oil divided
- 2 lbs chicken breasts boneless & skinless
- 5 oz brie cheese cut into 6 long slices
- 6 oz spinach chopped
- 1/2 cup cranberries dried (i used sweetened)
- 1/2 tsp thyme dried
- 1/2 tsp himalayan pink salt
- himalayan pink salt
Slicing a horizontal pocket into boneless chicken breasts requires a sharp utility knife and a steady non-dominant hand laid flat across the top of the meat. Cutting too deeply through the opposite side creates a tear that allows the melting cheese to escape into the pan during cooking. Pockets should extend almost to the back seam while leaving the edges intact to securely cradle the chopped spinach, dried cranberries, and sliced brie.
Controlling heat prevents the exterior of the poultry from burning before the internal temperature reaches 165 degrees Fahrenheit. Searing the stuffed breasts in avocado oil over medium-high heat for three minutes per side develops golden browning without scorching the delicate dairy inside. Transferring the skillet to a 375 degree Fahrenheit oven finishes the cooking process gently, keeping the poultry juicy.
Leftover stuffed portions maintain quality for up to three days when sealed in an airtight glass container in the refrigerator. Reheating requires a low 300 degree oven for ten minutes rather than a microwave, which causes the brie to separate into grease and rubbery protein.
