Chicken Stuffed with Brie, Spinach & Cranberries

• Gluten free

• Meat

  • 2 lbs Chicken breasts, boneless & skinless

• Produce

  • 1/2 cup Cranberries
  • 1 Garlic clove, large
  • 1 Onion, small
  • 6 oz Spinach
  • 1/2 tsp Thyme, dried

• Baking & Spices

  • 1 Black pepper, ground
  • 2 tsp Coconut or avocado oil
  • 1/2 tsp Himalayan pink salt

• Dairy

  • 5 oz Brie cheese

Found on ifoodreal.com

Ingredients

• 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
• Ground black pepper, to taste

Directions

• Cut chicken into 6 tenders. Slice each tender lengthwise in the middle but not through. Open flat and tenderize a bit. Set aside.
• 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.
• 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.
• Return skillet to medium heat and swirl remaining 1 tsp of oil. Add stuffed chicken and sear for about 3 minutes per side. If your skillet is oven proof (I use green pan) cover it or transfer chicken to a baking dish (and cover), and bake for 25 minutes. Remove from the oven, let chicken stand 5 minutes and remove the twine. Serve hot with a side of choice (brown rice, quinoa, potatoes etc.) spooning juices on top.