Cranberry & Spanish-Stuffed Chicken Breast with Brie
This flavorful dish combines the sweet-tart taste of cranberries with the savory depth of Spanish-inspired ingredients like chorizo, paprika, and roasted red peppers. The creamy brie adds richness, while the juicy chicken breast keeps everything tender and delicious. This meal is perfect for a special occasion but simple enough for a weeknight dinner.
Ingredients
For the Chicken:
4 boneless, skinless chicken breasts
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon olive oil
For the Stuffing:
½ cup dried cranberries (rehydrated in warm water for 5 minutes)
½ cup Spanish chorizo, finely diced
½ cup roasted red peppers, finely chopped
4 oz brie cheese, cut into small slices
1 teaspoon fresh thyme (or ½ teaspoon dried)
1 clove garlic, minced
For the Glaze (Optional):
2 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
Instructions
Step 1: Prepare the Chicken
1. Preheat the oven to 375°F (190°C).
2. Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
3. Season the chicken inside and out with salt, pepper, and smoked paprika.
Step 2: Make the Stuffing
1. Drain the cranberries and mix them in a bowl with chorizo, roasted red peppers, brie, thyme, and minced garlic.
2. Stuff each chicken breast with the mixture, securing the edges with toothpicks if needed
Step 3: Sear and Bake
1. Heat olive oil in a large oven-safe skillet over medium-high heat.
2. Sear the chicken for 2–3 minutes per side until golden brown.
3. Transfer the skillet to the oven and bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
Step 4: Make the Glaze (Optional)
1. While the chicken is baking, whisk together honey, balsamic vinegar, and Dijon mustard in a small saucepan.
2. Simmer over low heat for 2–3 minutes, then drizzle over the cooked chicken before serving.
Nutritional Information
Calories: 420
Protein: 40g
Carbohydrates: 15g
Fat: 22g
Fiber: 2g
Sugars: 10g
Sodium: 800mg
Cooking Notes & Tips
Make Ahead: You can stuff the chicken up to a day in advance and refrigerate it before cooking.
Cheese Substitute: If brie is too rich for your taste, try mozzarella or goat cheese.
Extra Flavor: Add a pinch of crushed red pepper flakes to the stuffing for some heat.
Pairing Suggestion: Serve with roasted vegetables or a light arugula salad for balance.
Total Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes