Clean Eating Recipe | Chicken Stuffed With Brie, Spinach & Cranberries

Chicken Stuffed With Brie, Spinach & Cranberries

2 lbs chicken breasts, boneless & skinless
5 oz Brie cheese, cut into 6 long slices
1 small onion, minced
1 large garlic clove, minced
2 tsp coconut or avocado oil, divided
6 oz spinach, chopped
1/2 cup cranberries, dried (I used sweetened)
1/2 tsp thyme, dried
1/2 tsp himalayan pink salt

  1. Cut chicken into 6 tenders. Slice each tender lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
  2. 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.
  3. 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.
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