Cranberry & Spinach Stuffed Chicken guts with Brie 🐓 🍓 🧀
constituents 🛒
For the Chicken
4 boneless, skinless funk guts 🐓
/ 2 mug fresh spinach, diced 🥬
/ 3 mug dried cranberries 🍒
4 oz brie rubbish, sliced 🧀
soupspoons olive oil painting 🫒
1 tablespoon garlic greasepaint 🧄
tablespoon dried thyme 🌿
tablespoon swab 🧂
tablespoon black pepper 🌟
For the Glaze
2 soupspoons honey 🍯
1 teaspoon balsamic ginger 🍷
tablespoon Dijon mustard 🌟
Instructions 👩🍳
Prepare the Chicken
Preheat your roaster to 375 °F( 190 °C). smoothly grease a baking dish or line with diploma paper.
Using a sharp cutter, precisely cut a fund into the side of each funk bone without slicing all the way through.
Make the Filling
In a coliseum, mix the diced spinach, dried cranberries, and slices of brie rubbish.
Stuff each funk bone with the admixture, securing the opening with toothpicks if demanded.
Season the Chicken
Rub the funk guts with olive oil painting and season with garlic greasepaint, dried thyme, swab, and black pepper.
Sear and Singe
toast a large roaster-safe skillet over medium-high heat. Sear the funk for 2- 3 twinkles per side until golden brown.
Transfer the skillet to the preheated roaster( or place the funk in the set baking dish) and singe for 20- 25 twinkles, or until the internal temperature of the funk reaches 165 °F( 74 °C).
Make the Glaze
While the funk is incinerating, whisk together honey, balsamic ginger, and Dijon mustard in a small saucepan. Heat over low heat until slightly thickened.
Serve
mizzle the glaze over the funk before serving. Remove toothpicks if used.
Garnish with fresh dried cranberries or fresh spinach if asked .
Serving Suggestions
Brace with roasted vegetables, wild rice, or a crisp green salad.
Perfect for a cozy regale or a gleeful vacation mess.
Prep Time ⏱ 15 twinkles
Cook Time ⏱ 25 twinkles
Total Time ⏱ 40 twinkles
Servings 🍽 4