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Cranberry And Spinach Stuffed Chicken With Brie – Party Appetizer Recipe

Cranberry spinach stuffed chicken is filled with wilted baby spinach, tart dried cranberries, and Brie, then baked in a 9x13-inch baking dish. Slice the rested chicken rolls into rounds to show off the creamy, colorful filling.
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Prep Time 10 minutes
Cook Time 35 minutes
Resting 10 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the filling
  • 1 tsp olive oil
  • 1 cloves garlic minced
  • 1 package (5 oz) baby spinach
  • 0.33 cup dried cranberries
  • 4 oz Brie rind left on, cut into 1/2-inch pieces
For the chicken
  • 1 nonstick cooking spray for coating the baking dish
  • 4 chicken breasts boneless, skinless; 1 1/2 to 2 pounds total
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 10-inch skillet
  • 1 9x13-inch baking dish

Method
 

Make the filling
  1. Heat the olive oil in a 10-inch skillet over medium heat.
  2. Add the garlic and cook for 30 seconds.
  3. Add the spinach and cook, stirring, until wilted and excess moisture has evaporated, 3 to 4 minutes.
  4. Transfer the spinach mixture to a plate and cool for 10 minutes.
  5. Stir in the cranberries and Brie.
Prepare the chicken
  1. Heat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Butterfly each chicken breast by slicing horizontally almost all the way through and opening it like a book.
  4. Pound the chicken between sheets of plastic wrap to an even 1/4-inch thickness.
  5. Season both sides with the salt and pepper.
  6. Divide the filling among the chicken breasts, leaving a 1/2-inch border.
  7. Roll each breast up from a short end and secure with toothpicks.
  8. Arrange the chicken seam-side down in the baking dish.
Bake and serve
  1. Bake for 25 to 30 minutes, until a thermometer inserted into the thickest part of the chicken, away from the filling, reads 165°F.
  2. Rest for 10 minutes.
  3. Remove the toothpicks.
  4. Cut each roll into 1/2-inch slices to serve.

Notes

For clean slices, let the chicken rest before cutting and keep the thermometer away from the filling. Refrigerate leftovers for up to 3 days; freezing is not recommended because the Brie filling may change texture. For a dairy-free variation, use a plant-based Brie-style alternative.