Brie Stuffed Chicken With Cranberry Sauce And Spinach

1. 1

   Cut a 1 inch slit in the thick end of each chicken breast. Carefully push the knife through to make a pocket, without cutting all the way through. Push some of the cheese into the pocket and secure with toothpicks.

2. 2

   Stir the spinach in a heated, oiled frying pan, 2-3 mins, until wilted. Season, remove from pan and cover to keep warm.

3. 3

   Cook the chicken in the same pan, 5-7 mins, until cooked through. Remove from pan. Cover and set aside 5 mins. Serve on a bed of spinach with the cranberry sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.