Cranberry Spinach Stuffed Chicken (Print Format)
Juicy chicken breasts stuffed with spinach, cranberries, goat cheese, and fresh herbs for a savory, satisfying meal.
# Ingredients:
01 -
4 boneless, skinless chicken breasts
02 -
1 cup fresh spinach leaves, chopped
03 -
1/2 cup dried cranberries
04 -
1/2 cup goat cheese, softened
05 -
2 cloves garlic, minced
06 -
1 tablespoon olive oil
07 -
1 teaspoon dried thyme
08 -
1 teaspoon dried rosemary
09 -
Salt and black pepper, to taste
10 -
1 tablespoon honey (optional, for glaze)
# Steps:
01 -
Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
02 -
Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast without slicing all the way through.
03 -
In a mixing bowl, combine chopped spinach, dried cranberries, goat cheese, minced garlic, thyme, rosemary, salt, and black pepper. Mix until well blended.
04 -
Stuff each chicken breast generously with the spinach and cranberry mixture, securing with toothpicks if needed.
05 -
Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 2–3 minutes per side until lightly golden.
06 -
Transfer the chicken to the prepared baking dish. Drizzle with honey if using for a subtle sweet glaze. Bake for 22–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
07 -
Remove toothpicks before serving and allow the chicken to rest for 5 minutes before slicing.