Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach
- 1 cup cranberries (fresh or dried)
- 4 oz cream cheese
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for searing
- Fresh herbs (thyme, parsley, or basil) optional
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, sauté minced garlic until fragrant. Add the spinach and cook until wilted. Mix in cranberries and cream cheese. Season with salt and pepper.
- Cut a pocket in each chicken breast. Stuff each pocket with the spinach and cranberry mixture, securing with toothpicks if necessary.
- In an oven-safe skillet, heat olive oil over medium-high heat and sear each stuffed chicken breast for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is thoroughly cooked (165°F internal temperature).
- Let the chicken rest for a few minutes. Remove toothpicks, slice, and serve with a side dish of choice.
Notes
Resting the chicken post-baking helps keep it juicy. You can substitute spinach with kale or cranberries with raisins if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free