Ingredients
- 4 boneless chicken breasts
- 2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
- 1 cup dried cranberries
- 4 oz cream cheese or feta cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs (thyme or parsley) to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Toss in the spinach and cook until wilted. Remove from heat, cool slightly, and mix in cranberries and cream cheese or feta.
- Season the mixture with salt, pepper, and herbs.
- Make a pocket in each chicken breast by slicing diagonally, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and cranberry mixture, securing with toothpicks if needed.
- In a large oven-safe skillet, sear the stuffed chicken breasts over medium-high heat for about 5 minutes per side until golden brown.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the internal temperature reaches 165°F.
- Let the chicken rest for a few minutes before slicing and serving warm.
Notes
Serve with a salad or roasted vegetables for a complete meal. Ensure the chicken filling cools slightly before stuffing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free