Description
A delicious combination of savory spinach, creamy cheese, and sweet cranberries, perfect for weeknight dinners or special occasions.
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup fresh spinach (chopped)
- ½ cup cream cheese (softened)
- ¼ cup dried cranberries (chopped)
- ¼ cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- Toothpicks or kitchen twine for securing
Instructions
- Preheat your oven to 375°F (190°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to an even thickness of about ½ inch.
- In a mixing bowl, combine the chopped spinach, cream cheese, dried cranberries, mozzarella cheese, minced garlic, salt, black pepper, and thyme (if using). Mix until well combined.
- Lay the chicken breasts flat on a cutting board. Place a generous spoonful of the spinach mixture in the center of each breast.
- Carefully fold the sides of the chicken over the filling and secure with toothpicks or kitchen twine.
- 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.
- 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).
- Once cooked, remove the toothpicks or twine, let the chicken rest for a few minutes, then slice and serve.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze unbaked stuffed chicken for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American