Spinach & Cranberry Stuffed Chicken Breasts

Why Make This Recipe

Spinach & Cranberry Stuffed Chicken Breasts are a delicious and healthy option for lunch or dinner. This recipe combines the nutrition of spinach with the sweetness of cranberries, resulting in a tasty dish that is great for special occasions or a simple weeknight meal. The creamy filling makes the chicken moist and flavorful, making it a hit with both kids and adults.

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How to Make Spinach & Cranberry Stuffed Chicken Breasts

Ingredients

• 4 pieces boneless, skinless chicken breasts (About 6 ounces each)
• 1 cup fresh spinach (Chopped)
• 1/2 cup cream cheese (Softened)
• 1/4 cup dried cranberries (Chopped)
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• 2 cloves garlic (Minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (Optional)
• Toothpicks or kitchen twine for securing

Directions

1. Preheat your oven to 375°F (190°C).
2. Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
3. In a mixing bowl, combine chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
4. Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
5. Carefully fold the sides of the chicken over the filling and secure it with toothpicks or kitchen twine.
6. Heat olive oil in a skillet over medium heat. Once hot, sear the stuffed chicken breasts for about 3-4 minutes on each side, or until golden brown.
7. Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
8. Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.

How to Serve Spinach & Cranberry Stuffed Chicken Breasts

You can serve these stuffed chicken breasts with a variety of sides. They go well with steamed vegetables, a fresh salad, or some roasted potatoes. For an extra touch, drizzle a little balsamic glaze over the top before serving.

How to Store Spinach & Cranberry Stuffed Chicken Breasts

Store any leftovers in an airtight container in the refrigerator for up to three days. When you’re ready to eat, you can reheat the chicken in the oven or microwave until warm.

Tips to Make Spinach & Cranberry Stuffed Chicken Breasts

• Make sure to pound the chicken evenly to ensure it cooks at the same rate.
• You can substitute other cheeses if you prefer, like feta or goat cheese.
• Adding some crushed red pepper flakes can give the dish a nice kick.

Variation

You can add nuts like walnuts or pecans to the filling for added crunch. If you enjoy fruity flavors, try using diced apples instead of cranberries.

FAQs

Can I use frozen spinach?
Yes, you can use frozen spinach. Just make sure to thaw it completely and drain excess moisture before mixing it in.

Can I prepare this dish ahead of time?
Absolutely! You can prepare the chicken breasts and filling, then store them separately in the fridge until you’re ready to cook.

Is this recipe gluten-free?
Yes, as long as you ensure that all your ingredients are gluten-free, this dish can easily fit into a gluten-free diet.

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