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Cranberry and Spinach Stuffed Chicken Breasts

Cranberry and Spinach Stuffed Chicken Breasts
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Cranberry and Spinach Stuffed Chicken Breasts combine tender chicken breasts filled with a savory spinach mixture, tart dried cranberries, and creamy cheese, delivering a vibrant, colorful, and flavorful dish perfect for both casual dinners and special occasions. This recipe offers a balanced blend of sweet and savory flavors, nutritious ingredients, and an elegant presentation that is easy to prepare and sure to impress.

Ingredients

Scale

Chicken

  • 4 boneless, skinless chicken breasts

Filling

  • 2 cups fresh spinach, chopped
  • 1/2 cup dried cranberries
  • 4 oz cream cheese or goat cheese, softened
  • 2 cloves garlic, finely chopped
  • 1 small onion, finely chopped

Cooking & Seasoning

  • 2 tablespoons olive oil or butter
  • Salt, to taste
  • Black pepper, to taste
  • 1 teaspoon fresh or dried thyme or rosemary (or preferred herbs)

Instructions

  1. Prepare the Filling: Sauté the finely chopped garlic and onion in olive oil over medium heat until fragrant. Add the fresh spinach and cook until just wilted. Remove from heat and stir in the dried cranberries and softened cream cheese. Season with salt and pepper, and mix until the filling is creamy and well combined.
  2. Prepare the Chicken: Butterfly each chicken breast by slicing horizontally through the middle without cutting all the way through, creating a pocket. Season both sides and inside the pocket with salt, pepper, and your preferred herbs like thyme or rosemary.
  3. Stuff the Chicken Breasts: Spoon the prepared spinach and cranberry filling evenly into each chicken breast pocket. Use toothpicks to secure the openings if needed, ensuring the filling stays inside during cooking.
  4. Cook the Chicken: Heat olive oil or butter in a skillet over medium heat. Sear each stuffed chicken breast for 4-5 minutes per side until golden brown. Then transfer the skillet or place the chicken in a baking dish and bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is juicy and fully cooked.
  5. Rest and Serve: Remove the chicken breasts from the oven and let them rest for a few minutes to lock in juices. Remove toothpicks carefully, then slice diagonally to reveal the colorful filling. Garnish if desired and serve.

Notes

  • Use a sharp knife and butterfly chicken breasts carefully to avoid cutting through entirely.
  • Do not overstuff the pockets; use just enough filling to maintain flavor and cook evenly.
  • Use a meat thermometer to ensure chicken is perfectly cooked to 165°F (74°C).
  • Let the chicken rest after baking to keep it juicy and tender.
  • Lightly toast dried cranberries before mixing for deeper flavor and reduced sweetness.

Nutrition

Keywords: cranberry stuffed chicken, spinach stuffed chicken, baked chicken breasts, healthy chicken recipes, gluten free chicken dish

Find it online: https://ninagourmet.com/cranberry-and-spinach-stuffed-chicken-breasts/