Spinach Cranberry Stuffed Chicken (Print-Friendly Version)
Juicy chicken breasts filled with spinach, creamy cheese, and tart cranberries for a flavorful main dish.
# Ingredients You’ll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts, approximately 170 grams each
→ Filling
02 -
240 ml fresh spinach, chopped
03 -
120 grams cream cheese, softened
04 -
40 grams dried cranberries, chopped
05 -
25 grams shredded mozzarella cheese
06 -
2 cloves garlic, minced
07 -
5 ml olive oil
→ Seasoning
08 -
5 grams salt
09 -
2.5 grams black pepper
10 -
1 gram dried thyme (optional)
→ Miscellaneous
11 -
Toothpicks or kitchen twine for securing
# How to Make It:
01 -
Set the oven to 190°C (375°F) to preheat.
02 -
Place the chicken breasts between two sheets of parchment paper and gently pound with a meat mallet or rolling pin until an even thickness of approximately 1.3 cm (½ inch) is achieved.
03 -
In a mixing bowl, combine chopped spinach, softened cream cheese, chopped dried cranberries, shredded mozzarella, minced garlic, salt, black pepper, and dried thyme if using. Mix thoroughly to blend flavors.
04 -
Lay the flattened chicken breasts on a cutting board. Place a generous spoonful of the filling in the center of each breast.
05 -
Fold the sides of each chicken breast over the filling and fasten securely with toothpicks or kitchen twine to keep the stuffing enclosed during cooking.
06 -
Heat olive oil in a skillet over medium heat. Sear the stuffed chicken breasts for 3 to 4 minutes per side until golden brown.
07 -
Transfer the seared breasts to a baking dish and bake in the preheated oven for 20 to 25 minutes, or until the internal temperature reaches 75°C (165°F).
08 -
Remove the toothpicks or twine, allow the chicken to rest for a few minutes before slicing and serving.
# Extra Tips:
01 -
For additional flavor, marinate the chicken breasts prior to stuffing. Experiment with adding chopped nuts or fresh herbs in the filling. Serve alongside roasted vegetables or a fresh salad for a complete meal.