Cranberry and Brie Stuffed Chicken
I roast chicken breasts filled with cranberry sauce, Brie, and wilted spinach, then serve them alongside golden baby potatoes and green beans. This is a complete high-protein dinner for four, great for a small Christmas or New Year's Eve meal with friends.
Nutrition Nutrition per portion
- Calories 533kcal 103kcal
- Fat 15.3g 3.0g
- Carbs 41.4g 8.0g
- Protein 57.5g 11.1g
- Fibre 5.4g 1.0g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I love how creamy Brie and tangy cranberry sauce work together, and just a little of each is enough for the filling. I keep the spinach fairly dry so it fits neatly inside the chicken. When serving, I pour the juices from the roasting dish over the potatoes, especially if some cheese and cranberry sauce have melted into the dish.
Tips and Variations
- Use Camembert instead of Brie for a similar soft cheese filling.
- Try an orange-flavoured cranberry sauce for a citrus variation.
- Replace the thyme with finely chopped rosemary for a stronger herbal flavour.
- Serve with mashed potatoes instead of roast potatoes. The nutritional values will depend on how the mash is made.
- Add roast carrots or parsnips if you are serving a larger festive spread.
- Pour the roasting juices over the chicken and potatoes before serving.
- Warm your serving plates to help keep the meal hot at the table.
- Serve the chicken breasts whole, or slice them diagonally to show the filling. Make sure to remove all cocktail sticks first.
Meal Storage
Cool any leftovers quickly and put them in the fridge within 2 hours of cooking. Keep them covered at 0 to 5°C and use within 2 days.
Freezer tips
Freeze the stuffed chicken in sealed, freezer-safe containers. If you can, keep the beans separate. Use within 3 months for best quality.
Defrost the chicken overnight in the fridge and use it within 24 hours of thawing. Reheat only once. Cover the chicken while reheating to help keep it moist.
Frequently Asked Questions
No, the rind is edible and can stay on. If you prefer, you can remove it, then weigh 90g of Brie after trimming and divide it into four equal portions.
Yes. Make sure to defrost it fully and squeeze out any excess water before using it in the filling. Wet spinach can make the filling watery.
Yes, just use a thick sauce that holds its shape on a spoon. A loose, juice-heavy sauce is more likely to leak from the pockets as the chicken cooks. The nutritional values will vary depending on the sauce you use.
Keep the pocket opening as small as possible, avoid overfilling, and secure it with cocktail sticks if needed. Some cheese may still escape as it melts.
Yes. You can cook and cool the spinach ahead of time, then keep it covered in the fridge for up to 24 hours. Fill the chicken just before roasting.
Closing Note
Chicken breasts filled with Brie, cranberry sauce, and spinach make a festive dinner for four with roast baby potatoes and green beans. Finish the meal with mini mince pies and coffee. For more ideas for the festive table, browse our Christmas and New Year recipes.
- 💪 High Protein
- 🧊 Freezer Friendly
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