You are here: Home » Recipes » Chicken Stuffed with Spinach and Brie Chicken Stuffed with Spinach and Brie Yield servings PrintEmail Ingredients Skinless, bonelss Free Range Chicken Breasts2 tablespoons olive oil1 -- wheel of brie4 cups fresh spinach2 -- garlic cloves1 -- lemon1/2 teaspoon salt + dash1/4 teaspoon pepper + dash -- pancettatoothpicks1 cup flour1 cup vegetable oil Instructions Pound out your chicken breasts to 1/8 inch thick Season with a dash of salt and pepper Set aside Preheat a medium saute pan over medium heat Add to pan: pancetta and cook until browned Remove from pan and wipe out fat Add: 1 T olive oil 4 C spinach 2 minced garlic cloves 1/2 tsp salt 1/4 tsp pepper the juice of one lemon Add the pancetta back to the pan Cook until spinach is wilted and mixture become homogenous, about 15 minutes Remove from heat Cut the wheel of brie into equal portions and lay acros the middle of the chicken. Divide the spinach mixture into equal parts and lay on top of the brie. Roll up chicken and fasten with a toothpick. Preheat oven to 400 degrees F Put 1 C vegetable oil in another pan and heat on medium until a drop of water sizzles in the oil. Roll the chicken in flour to coat Place the chicken in the oil and fry until brown on all sides Remove from oil once all sides are browned and place in the oven for ten minutes, or until cookes thoroughly.