Description
Bright, savory, and slightly sweet, these stuffed chicken breasts feature a creamy filling of spinach and cranberries, perfect for a weeknight dinner or special guests.
Ingredients
Scale
- 4 chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup dried cranberries
- 1 cup cream cheese, softened
- 1 cup shredded mozzarella cheese
- 2 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F (190°C). Rinse and pat the chicken breasts dry. Cut a pocket into each chicken breast, seasoning inside and outside with salt, pepper, and onion powder.
- In a mixing bowl, blend spinach, cranberries, cream cheese, mozzarella, garlic, onion powder, salt, and pepper until creamy.
- Stuff the chicken pockets with the filling. Sear in a skillet with olive oil for 4–5 minutes per side until golden brown.
- Transfer to a baking dish and bake for 20–25 minutes until chicken reaches an internal temperature of 165°F (74°C). Let rest for 5 minutes before serving.
Notes
Serve with roasted vegetables or a green salad. Add a drizzle of balsamic glaze for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 17g
- Sodium: 600mg
- Fat: 37g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 63g
- Cholesterol: 150mg