Cranberry and Spinach Stuffed Chicken Breasts with Brie

 

Recipe and photo courtesy of Bnews Food published on Facebook 28th January 2026

 

 

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Ingredients

 

• 4 boneless,, skinless chicken breasts

• ½ cup fresh spinach, finely chopped

• ⅓ cup dried cranberries

• 4 oz / 115g brie cheese, sliced

• 2 tablespoons olive oil

• t east-on garlic powder

• ½ teaspoon dried thyme

• ½ teaspoon salt

• ¼ teaspoon black pepper

 

For the Glaze

 

• 2 tablespoons honey

• 1 tablespoon balsamic vinegar

• ¼ teaspoon Dijon mustard

 

 

 

Method

 

1. Preheat the oven to 375F / 190C.
    

2. Using a sharp knife, carefully utilise a pocket into the side of each chicken breast without slicing all the way through.
    

3. In a small bowl, mix the chopped spinach and dried cranberries.
    

4. Stuff each chicken breast with the spinach mixture and sliced of brie cheese, secure with toothpicks.
    

5. Brush the chicken breasts with olive oil.   Season evenly with garlic powder, dried thyme, salt and black pepper.
    

6. Heat a large oven safe pan over medium heat.   See the stuffed chicken breasts for 2-3 minutes per side until golden.
    

7. In a small bowl, whisk together honey, balsamic vinegar and Dijon mustard.
    

8. Brush the glaze over the chicken breasts, transfer the pan to the oven and bake for 18 - 22 minutes or until the chicken is cooked through.
    

9. Remove fro the oven and let the chicken rest for five minutes before serving.   Remove toothpicks if used.
    

10. Serve with roasted vegetables, creamy mashed potatoes or a fresh green salad, with a light pomegranate molasses dressing.
     

11. Drizzle any remaining glaze over the chicken, if you wish.