Ingredients
1 lb chicken breasts boneless and skinless, butterflied
5 oz brie cheese , cut into 6 long slices
3 oz red onion, minced
1 large garlic clove, minced
5 tbsp vegetable oil, divided
6 oz spinach, chopped
½ cup cranberries, dried
½ tsp thyme, dried
Salt, to taste
Ground black pepper, to taste
4 oz steamed vegetables
chopped parsley
Preparation
Preheat the oven to 375 degrees F.
Heat up a skillet with 2 tablespoons of oil. Saute the garlic and onion until translucent, stirring occasionally.
Add the spinach, cranberries, and thyme. Saute briefly.
Season the spinach mixture with salt and pepper. Adjust accordingly then set aside to cool down.
Lightly pound the chicken breasts to tenderize using the flat side of the meat mallet or a rolling pin.
In the middle of an open chicken tender, place 2 slices of brie and 2 tablespoons of spinach stuffing next to it. Fold it in half, tuck in the ends, and seal it with toothpicks.
Season your chicken on both sides with salt and pepper. Return the skillet to medium heat and swirl the remaining 3 tablespoons of oil. Add stuffed chicken and sear for about 3 minutes per side.
If your skillet is oven-proof, remember to cover it. You can also transfer the chicken to a baking dish, cover, and bake for 25 minutes.
Remove it from the oven, let the chicken stand for 5 minutes, and remove the toothpicks.
Serve hot with steamed vegetables, spoon juices on top, and garnish with chopped parsley. Enjoy!
