Spinach & Cranberry Stuffed Chicken Breasts

Why make this recipe

Spinach & Cranberry Stuffed Chicken Breasts are a delightful way to combine healthy ingredients with a touch of sweetness. This dish stands out because it not only looks impressive but also tastes amazing. The fresh spinach provides essential nutrients while the cranberries add a burst of flavor. This recipe is perfect for a family dinner or a special occasion. Plus, it’s relatively easy to make, promising satisfaction in every bite.

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

Serve these stuffed chicken breasts with a side of rice, quinoa, or steamed vegetables for a complete meal. A simple salad can also complement the rich flavors of the dish. For a touch of elegance, drizzle some balsamic glaze on the plate before placing the chicken.

How to store Spinach & Cranberry Stuffed Chicken Breasts

To store leftovers, place the stuffed chicken breasts in an airtight container in the refrigerator. They will stay fresh for up to three days. You can also freeze cooked chicken for up to three months. To reheat, thaw in the fridge overnight and warm in the oven until heated through.

Tips to make Spinach & Cranberry Stuffed Chicken Breasts

• For extra flavor, consider adding herbs like basil or oregano to the stuffing mixture.
• If you don’t have toothpicks or kitchen twine, you can simply place the chicken seam side down in the baking dish.
• Experiment with different types of cheese, such as feta or goat cheese, for a unique twist.

Variation (if any)

You can substitute the spinach with other leafy greens, like kale or Swiss chard. Dried cherries or raisins can also be used instead of cranberries for a different flavor profile.

FAQs

1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well for this recipe. They may need a little longer to cook through.

2. Can I make this ahead of time?
Absolutely! You can prepare the chicken breasts and stuff them a day in advance. Just keep them covered in the refrigerator until you’re ready to cook.

3. What can I serve with this dish?
This stuffed chicken pairs nicely with a variety of sides, including mashed potatoes, steamed broccoli, or a fresh garden salad.

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