Ingredients
- 4 Boneless Chicken Breasts
- 4 cups Fresh Spinach
- 1 cup Dried Cranberries
- 4 oz Cream Cheese or Feta
- 2 cloves Garlic, minced
- 1 tbsp Olive Oil
- 1 tsp Thyme (fresh or dried)
- 1 tsp Rosemary (fresh or dried)
- Salt and Pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
- Add spinach and cook until wilted, then remove from heat and cool slightly.
- In a bowl, mix sautéed spinach, cranberries, and cream cheese (or feta) until blended, adding salt, pepper, and herbs for seasoning.
- Carefully slice a pocket in each chicken breast and stuff with the filling, securing with toothpicks if needed.
- Sear stuffed chicken breasts in a skillet until golden brown, about 4-5 minutes per side.
- Transfer chicken to a baking dish and bake for 20-25 minutes until cooked through.
- Let rest for a few minutes before serving.
Notes
Feel free to customize the filling with your choice of cheese or add mushrooms for extra flavor. Serve with a fresh salad or roasted vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo