Spinach & Cranberry Stuffed Chicken Breasts
Delightful stuffed chicken breasts filled with spinach, cranberries, and cream cheese, perfect for weeknight dinners or special occasions.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (About 6 ounces each) Tenderized to about 1/2 inch thickness.
- 1 cup fresh spinach (chopped) Provides nutrients and flavor.
- 1/2 cup cream cheese (softened) Can be substituted with vegan cream cheese for a dairy-free version.
- 1/4 cup dried cranberries (chopped) Adds sweetness; fresh cranberries can be substituted with adjustments.
- 1/4 cup shredded mozzarella cheese Optional for additional creaminess.
- 1 tablespoon olive oil For sautéing the chicken.
- 2 cloves garlic (minced) Enhances flavor.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme (optional) For added flavor.
- 1 pack toothpicks or kitchen twine Used for securing the chicken.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about 1/2 inch.
- In a mixing bowl, combine chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and optional thyme. Mix until smooth.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure with toothpicks or kitchen twine.
Cooking
- Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for about 3-4 minutes on each side until golden brown.
- Transfer the seared chicken breasts to a baking dish and bake for 20-25 minutes or until cooked through and internal temperature reaches 165°F (75°C).
- Remove toothpicks or twine and let the chicken rest for a few minutes before slicing.
Notes
Pound chicken evenly for uniform cooking. Don’t overstuff to avoid bursting. Let chicken rest before slicing for juiciness.