Juicy chicken stuffed with creamy Brie and tart cranberries, finished with a drizzle of chimichurri. Beautiful enough for Christmas dinner!
Ingredients
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4 boneless chicken breasts
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4 oz Brie, diced
4 oz Frozen Spinach, squeezed dry
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⅓ cup whole-berry cranberry sauce
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4 tbsp MOB Chilean Chimichurri
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1 tbsp olive oil
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Salt and pepper
Directions: Cut a pocket into each chicken breast. Mix brie, spinach, cranberries and 2 tablespoons of chimichurri in a bowl. Stuff mixture into the pocket, then secure with toothpicks. Brush with olive oil, season, and bake at 400°F for approximately 25–30 minutes, until the center reaches 165°F. Finish with chimichurri before serving.
