While a festive dinner to be sure, this savory chicken stuffed with brie and topped with a slightly sweet and tart homemade cranberry sauce will be the star of the meal—whether it’s July or November.
MAKES: 6 servings
1 (6.1-oz [170-G]) SERVING: 379 Calories, 29 g Fat, 6 g Carbs, 31 g Protein
1½ lbs (681 g) boneless, skinless chicken breasts
8 oz (225 g) cream cheese, softened
6 oz (170 g) spinach, chopped small
1 tsp garlic powder
¼ cup (32 g) pecans, chopped
¼ tsp ground black pepper
¼ tsp ground cloves
¼ tsp nutmeg
1 tsp salt
4 oz (120 g) brie cheese, chopped
2 tbsp (30 g) butter, melted
6 oz (170 g) fresh cranberries
½ cup (120 ml) water
½ cup (60 g) erythritol
1 tbsp (15 ml) whiskey or bourbon, or 1 tsp bourbon extract, optional
1 tbsp (15 ml) vanilla extract
Preheat the oven to 375°F (190°C). Trim the chicken of any visible fat and membranes. Butterfly the chicken by cutting into the middle—being careful not to cut all the way through—so it opens like a book.
To prepare the filling, in a medium bowl, combine the cream cheese, spinach, garlic powder, pecans, black pepper, cloves, nutmeg and salt, and mix well. Divide the prepared filling and brie evenly and spoon into the butterflied chicken. Close the breasts and place in a 9 x 9–inch (23 x 23–cm) casserole dish. Drizzle the melted butter over the chicken.
Bake until the brie is melted, about 45 minutes.
To make the cranberry sauce, place the cranberries in a large pan with the water and erythritol. Bring to a boil over medium-high heat. Reduce to a simmer and add in the whiskey, if using, and vanilla. Simmer for 15 to 20 minutes, or until a thick consistency is reached. If you prefer a thicker consistency, boil longer, and if you prefer a thinner consistency, boil for less time. Set aside.
Divide the chicken into six portions and top each portion with 2 tablespoons (30 ml) of the cranberry sauce.