Name: Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 2 tablespoons olive oil, divided; 3 cups fresh spinach, chopped; 1/2 cup dried cranberries; 4 ounces goat cheese, softened; 1/4 cup grated Parmesan cheese; 1 clove garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/4 cup chicken broth

Description

Juicy chicken breasts stuffed with a savory-sweet mixture of fresh spinach, tangy goat cheese, and dried cranberries, then baked to golden perfection. A festive and elegant main dish that’s surprisingly easy to prepare.

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)
2 tablespoons olive oil, divided
3 cups fresh spinach, chopped
1/2 cup dried cranberries
4 ounces goat cheese, softened
1/4 cup grated Parmesan cheese
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1/4 cup chicken broth

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Instructions

Preheat oven to 375°F (190°C).
In a skillet, heat 1 tablespoon olive oil over medium heat. Add spinach and garlic; cook until spinach is wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a bowl, combine the cooked spinach, dried cranberries, goat cheese, Parmesan cheese, salt, pepper, and thyme. Mix until well combined.
Using a sharp knife, cut a horizontal slit into the side of each chicken breast to create a pocket, being careful not to cut all the way through.
Divide the spinach-cranberry mixture evenly among the chicken breasts, stuffing it into the pockets. Secure the openings with toothpicks if needed.
Season the outside of the chicken breasts with additional salt and pepper. In the same skillet, heat remaining 1 tablespoon olive oil over medium-high heat. Sear the chicken breasts for 2-3 minutes per side until golden brown.
Transfer the chicken breasts to a baking dish. Pour chicken broth into the bottom of the dish. Bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) and the juices run clear.
Let the chicken rest for 5 minutes before removing toothpicks and serving. Spoon pan juices over the top if desired.

Notes

You can customize the seasonings to taste. For a sweeter filling, add a tablespoon of honey or maple syrup to the stuffing mixture. Leftovers keep well in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Method: Main
Cuisine: American