🍗 Mediterranean Cranberry & Spinach Stuffed Chicken Breasts with Brie

⭐ Serves: 4

⭐ Prep Time: 15 minutes

⭐ Cook Time: 25–30 minutes

⭐ Style: Mediterranean • bright • creamy • sweet–savory

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INGREDIENTS

Chicken

• 4 boneless, skinless chicken breasts

• 1–2 tbsp olive oil

• 1 tsp sea salt

• ½ tsp black pepper

• 1 tsp smoked paprika

• 1 tsp dried oregano (Greek oregano preferred)

• ½ tsp garlic powder

Stuffing Mixture

• 1 tbsp olive oil

• 2 cups fresh spinach (chopped)

• 1 small garlic clove, minced

• ½ cup dried cranberries (reduced-sugar if desired), roughly chopped

• 4–6 oz brie cheese, sliced (remove rind if you prefer)

• 1–2 tbsp chopped fresh parsley or basil

• Zest of ½ lemon

Optional Mediterranean Finishes

• Extra lemon juice for drizzling

• Fresh thyme or rosemary

• A drizzle of honey for a sweet finish

• A sprinkle of pine nuts or pistachios

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INSTRUCTIONS

1. Prepare the Chicken

1. Preheat oven to 400°F (200°C).

2. Use a sharp knife to create a deep pocket in each breast, without cutting through.

3. Rub chicken with olive oil, salt, pepper, paprika, oregano, and garlic powder.

4. Set aside while you prepare the filling.

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2. Make the Spinach–Cranberry Filling

1. Heat 1 tbsp olive oil in a skillet over medium heat.

2. Add garlic; cook 20–30 seconds until fragrant.

3. Add spinach; sauté until just wilted.

4. Remove from heat and stir in chopped cranberries, parsley/basil, and lemon zest.

Let the filling cool slightly before stuffing.

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3. Stuff the Chicken

1. Place brie slices inside each chicken pocket.

2. Add a spoonful of the spinach–cranberry mixture.

3. Secure with toothpicks if needed.

Mediterranean tip: Don’t overfill—just enough brie to melt luxuriously without leaking.

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4. Sear the Chicken (for wow-level flavor)

1. Heat a skillet with a drizzle of olive oil over medium-high.

2. Sear stuffed chicken 2–3 minutes per side until golden.

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5. Bake

• Transfer skillet to oven or place chicken on a baking dish.

• Bake 18–22 minutes, or until internal temp reaches 165°F (74°C).

Brie should be melted and filling warmed through.

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6. Finish

Once out of the oven, drizzle with lemon juice and add fresh herbs.
Optional but delicious:

• A light drizzle of honey

• Crushed pistachios or pine nuts

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SERVING IDEAS (Mediterranean Style)

Serve with:

• Lemon-herb couscous

• Greek salad with olives + cucumbers

• Roasted Mediterranean vegetables (zucchini, peppers, eggplant)

• Garlic yogurt sauce or tzatziki

• Orzo with herbs and lemon

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Mediterranean Variations

1. Brie + Cranberry + Walnut

Add finley chopped walnuts to the filling.

2. Brie + Pomegranate

Add 2 tbsp pomegranate arils for sparkle and tang.

3. Greek-Style

Swap brie for feta + cream cheese, add dill.

4. Low-Carb/Keto Version

Use unsweetened cranberries or swap them for sun-dried tomatoes.

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Storage

• Refrigerate leftovers 3–4 days

• Reheat in oven or skillet (not microwave, to avoid rubbery texture)