Name: Cheesy-stuffed chicken and cranberry
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 4 x 150g (4½-ounce) chicken breast fillets; 90 gram (3 ounces) brie cheese, sliced thinly; 300 gram (9½ ounces) baby spinach leaves; 1/3 cup (100g) cranberry sauce

Ingredients

4 x 150g (4½-ounce) chicken breast fillets

90 gram (3 ounces) brie cheese, sliced thinly

300 gram (9½ ounces) baby spinach leaves

1/3 cup (100g) cranberry sauce

Method

1.Cut a 2cm (¾-inch) slit in the thick end of each fillet. Carefully push the knife through the middle of the fillet to make a pocket, without cutting all the way through. Push cheese into pockets; secure with toothpicks.

2.Stir spinach in heated oiled large frying pan, until wilted; season. Remove from pan; cover to keep warm.

3.Cook chicken in same heated pan; remove from heat. Cover chicken; stand 5 minutes.

4.Serve spinach topped with chicken and sauce.

Chicken can be prepared and stuffed with cheese a day ahead; store, covered, in the refrigerator. Remove toothpicks before serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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