Cranberry & Spinach Stuffed Chicken Breasts with Brie (Mediterranean Style)
Ingredients (Serves 4)
Chicken
-
4 boneless, skinless chicken breasts
-
Salt & black pepper, to taste
-
1 tsp paprika
-
1 tsp dried oregano
-
½ tsp garlic powder
Filling
-
1 tbsp extra-virgin olive oil
-
2 cups fresh spinach, chopped
-
2 cloves garlic, minced
-
½ cup dried cranberries
-
120 g Brie cheese, sliced (rind on is fine)
Mediterranean Pan Sauce (Optional but Recommended)
-
½ cup chicken broth
-
¼ cup fresh orange juice or white grape juice
-
1 tsp Dijon mustard
-
1 tsp honey
-
1 tsp fresh thyme or rosemary, finely chopped
Instructions
-
Prepare the Chicken
Preheat oven to 190°C (375°F).
Butterfly each chicken breast horizontally to create a pocket. Season inside and out with salt, pepper, paprika, oregano, and garlic powder. -
Sauté the Filling
Heat olive oil in a skillet over medium heat.
Add garlic and spinach; sauté until just wilted (about 1–2 minutes).
Remove from heat and stir in dried cranberries. -
Stuff the Chicken
Fill each chicken breast with sautéed spinach, cranberries, and slices of Brie.
Secure with toothpicks if needed. -
Sear
In the same skillet, sear stuffed chicken for 2–3 minutes per side until golden. -
Bake
Transfer skillet to the oven (or place chicken in a baking dish).
Bake for 18–22 minutes, until chicken is cooked through (internal temp 74°C / 165°F). -
Make the Sauce (Optional)
Remove chicken from skillet.
Add broth, orange juice, Dijon, honey, and thyme to the pan.
Simmer 3–5 minutes until slightly reduced. Spoon over chicken.
Serving Suggestions
-
Serve with roasted Mediterranean vegetables, garlic mashed potatoes, or herbed couscous
-
Drizzle with pan sauce and garnish with fresh herbs
Tips
-
Substitute Brie with Camembert or fresh mozzarella
-
Add chopped walnuts or pine nuts to the filling for texture
-
For extra aroma, add a splash of white wine to the sauce
