Description
A flavorful dish featuring tender chicken breasts stuffed with earthy spinach and sweet-tart cranberries, perfect for family gatherings or impressing guests.
Ingredients
Scale
- 4 boneless skinless chicken breasts
- 2 cups fresh spinach (or 1 cup frozen, thawed and drained)
- 1 cup dried cranberries
- 4 oz cream cheese (or goat cheese)
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp fresh herbs (thyme, oregano, or basil)
- Salt and pepper, to taste
- Olive oil, for sautéing
- Balsamic reduction, for drizzling (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and diced onion, cooking until fragrant and translucent.
- Stir in fresh spinach and cook until wilted.
- In a bowl, mix sautéed spinach, dried cranberries, cheese, and herbs. Season with salt and pepper.
- Slice each chicken breast horizontally to create a pocket. Season the outside with salt, pepper, and any additional herbs.
- Stuff each chicken breast generously with the spinach and cranberry mixture. Secure with toothpicks or twine.
- In the same skillet, heat oil over medium-high heat and sear each stuffed chicken breast for 3-4 minutes on each side until golden brown.
- Transfer to a baking dish and bake for 25-30 minutes, or until internal temperature reaches 165°F (74°C).
- Rest for 5 minutes before slicing. Drizzle with balsamic reduction if desired.
Notes
Feel free to substitute the cheese for a dairy-free option using nuts. Use chicken thighs for richer flavor, if preferred.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 325
- Sugar: 6g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
Keywords: stuffed chicken, spinach, cranberries, family recipe, easy dinner