Spanish Stuffed Chicken Breast by Barbara Shiells

Iberico ham is a type of cured ham made from black Iberian pigs in Spain and Portugal. This type of ham is marbled with fat to produce a succulent, rich flavour. In this dish by Barbara Shiells, the ham provides moistness and richness to the chicken, while the pear and brie gives the dish different dimensions to the usual chicken and pork combinations.

Spanish Stuffed Chicken Breast

Spanish stuffed chicken recipe

Serves: 4

Time: 1 hour


  • 2 large boneless, skinless chicken breasts
  • salt and pepper, to taste
  • 1 teaspoon olive oil
  • 1/4 cup chopped onion
  • 2 slices Iberico ham, chopped
  • 2 sage leaves, chopped
  • 1 pear peeled and diced into 1/2-inch pieces
  • 2 oz. brie, skin removed, divided
  • Cooking spray
  • Cooking twine


  • Preheat the oven to 375°F degrees.
  • Make a length ways cut into the side of the chicken breast to create a pocket for the stuffing. Season the inside and outside of the chicken with salt and pepper.
  • Heat a pan to a medium heat and add the oil, onions, and prosciutto; sauté until golden, about 3 to 4 minutes. Add the sage and pear, season with a pinch of salt, and cook 3 to 4 minutes or until translucent. Remove from heat. Set aside to cool for a few minutes.
  • Divide the stuffing and fill each breast with the pear filling and Brie. Using the cooking twine, tie the chicken breasts closed.
  • Heat an oven-proof skillet over medium-high heat and lightly coat with cooking spray.
  • Carefully sear the outside of the chicken on all sides except where the stuffing is until golden brown.
  • Set the chicken in the skillet cut-side-up and place the skillet in the oven (if you don’t have an oven-proof skillet, place in a baking pan).
  • Cover the skillet tightly with foil and cook 23 to 25 minutes, or until the chicken is cooked through. Cut each breast in half and serve.


If freezing, make sure the chicken has cooled down before dividing each breast with greaseproof paper and freezing in a freezer-friendly sandwich bag. Remove from freezer the night before needed and keep in fridge. Once cooked, they are also great cold – have them with a salad!

Barbara Shiells

With over 25 years’ experience in sport, health and fitness, degrees in Sport & Exercise Science & Physical Education and Teaching, Barbara is a health enthusiast who holds Fitness and Nutrition Qualifications. She is constantly updating her own qualifications and researching the latest trends and fads in exercise and nutrition.

At the moment, she is writing an Exercise and Nutrition Guide called Skinny Power. The guide brings together organised healthy eating with regular cardiovascular and resistance training. It includes extensive information on exercises, which can be done from home, and all the recipes with full nutritional breakdown.

Having a home in Mahon, Menorca means that Barbara not only has a love of Spanish food but also entails knowledge of the food culture found there. She has adapted many traditional Spanish recipes for herself and those that she trains, believes that Spanish food is not only tasty, but can also be nutritionally valuable. Barbara has kindly provided us with two of her Spanish recipes that she uses in Spain and England.

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