Poulet farci aux canneberges et au brie

Ingrédients

• 2 pounds boneless, skinless chicken breasts
• 5 ounces brie cheese, cut into 6 long slices
• 1 small onion, minced
• 1 large garlic clove, minced
• 6 ounces spinach, chopped
• 1/2 cup dried cranberries
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• Ground black pepper, to taste
• 1 tablespoon oil, for frying

Préparation

1. 1

   Prepare the Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add the minced onion and garlic and sauté until translucent and fragrant, about 3-4 minutes. Stir in the chopped spinach and cook until wilted, then remove from heat and let cool slightly. Mix in the dried cranberries, dried thyme, salt, and pepper to taste.

2. 2

   Prepare the Chicken Breasts: Carefully slice each chicken breast horizontally to create a pocket without cutting all the way through. Season the inside and outside with salt and pepper.

3. 3

   Stuff the Chicken: Place slices of brie cheese inside each chicken breast pocket, then spoon the spinach and cranberry mixture evenly among the breasts, distributing the filling inside the pockets.

4. 4

   Cook the Stuffed Chicken: In the same skillet, heat a little more oil if needed over medium heat. Add the stuffed chicken breasts and cook for about 6-7 minutes per side, or until the chicken is golden brown on the outside and cooked through with an internal temperature of 165°F (75°C). Be careful when flipping to keep the filling inside.

5. 5

   Rest and Serve: Remove the chicken from the pan and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps the chicken moist.