Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese Recipe
Introduction
This Cranberry & Spinach Stuffed Chicken Breast with Goat Cheese is a delightful and flavorful dish that combines tender chicken with a tangy, creamy filling. It’s perfect for an elegant weeknight dinner or a special occasion, offering a beautiful blend of sweet, savory, and fresh tastes.
Ingredients
- 2 large chicken breasts, boneless and skinless
- 1 cup fresh spinach, chopped
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt & black pepper, to taste
- ½ tsp dried thyme (optional)
- Toothpicks or kitchen twine (for securing)
Instructions
- Step 1: Preheat your oven to 375°F (190°C).
- Step 2: In a small bowl, combine the chopped spinach, dried cranberries, and crumbled goat cheese until evenly mixed.
- Step 3: Butterfly each chicken breast by slicing it horizontally almost through to create a pocket, then gently pound to an even thickness. Season both sides with salt, black pepper, and dried thyme if using.
- Step 4: Spoon the goat cheese mixture evenly into each chicken breast pocket. Secure the opening with toothpicks or kitchen twine to keep the filling inside.
- Step 5: Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Place the stuffed chicken breasts in the skillet and sear for 2–3 minutes on each side until golden brown.
- Step 6: Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
- Step 7: Remove the chicken from the oven and let it rest for 5 minutes before slicing and serving to allow the juices to redistribute.
Tips & Variations
- For extra flavor, add a splash of white wine or lemon juice to the spinach and cranberry mixture.
- Substitute goat cheese with feta for a slightly different tang.
- Use fresh cranberries if available, but be sure to cook them slightly to soften before mixing.
- If you prefer, wrap the stuffed chicken breasts in bacon for added richness and crispiness.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or in a low oven to maintain moisture. Avoid overheating to prevent drying out the chicken.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare the stuffed chicken breasts ahead of time?
Yes, you can prepare and stuff the chicken breasts a few hours ahead. Keep them refrigerated until ready to cook. You can even assemble them the day before for convenience.
What can I serve with this stuffed chicken?
This dish pairs wonderfully with roasted vegetables, a fresh green salad, or a simple quinoa or rice pilaf to complement the rich flavors.
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Cranberry & Spinach Stuffed Chicken Breasts with Goat Cheese Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
This Cranberry & Spinach Stuffed Chicken Breasts recipe features tender boneless, skinless chicken breasts stuffed with a flavorful mixture of fresh spinach, dried cranberries, and creamy goat cheese. The chicken is first seared to develop a golden crust, then baked to juicy perfection. A perfect balance of savory, tangy, and slightly sweet flavors makes this dish an elegant yet simple option for a nutritious dinner.
Ingredients
Chicken and Filling
- 2 large chicken breasts, boneless and skinless
- 1 cup fresh spinach, chopped
- ¼ cup dried cranberries
- ¼ cup crumbled goat cheese
- 1 clove garlic, minced
- ½ tsp dried thyme (optional)
- Salt & black pepper, to taste
Cooking
- 1 tbsp olive oil
- Toothpicks or kitchen twine (for securing)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is ready for baking the chicken after searing.
- Prepare Filling: In a small bowl, combine the chopped spinach, dried cranberries, and crumbled goat cheese until the mixture is well blended and evenly mixed.
- Prepare Chicken Breasts: Butterfly each chicken breast by cutting horizontally almost through the middle and opening like a book. Pound the chicken lightly to an even thickness to ensure even cooking. Season both sides of the chicken with salt, black pepper, and dried thyme if using.
- Stuff Chicken: Spoon the goat cheese and spinach mixture onto one side of each butterflied chicken breast. Carefully fold the chicken over the filling and secure the edges with toothpicks or kitchen twine to keep the filling inside during cooking.
- Sear Chicken: Heat the olive oil in a skillet over medium-high heat. Add the minced garlic and sauté briefly for about 30 seconds until fragrant. Place the stuffed chicken breasts in the skillet and sear for 2 to 3 minutes per side, until the outside is golden brown and crisp.
- Bake Stuffed Chicken: Transfer the seared chicken breasts to a baking dish. Bake in the preheated oven for 20 to 25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring it is fully cooked and safe to eat.
- Rest and Serve: Remove the chicken from the oven and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful. Remove toothpicks or twine, slice if desired, and serve warm.
Notes
- Butterflying and pounding the chicken breasts ensures even cooking and makes stuffing easier.
- Use a meat thermometer to check that the chicken has reached a safe internal temperature of 165°F (74°C).
- To avoid filling leakage, secure the edges with toothpicks or kitchen twine firmly but gently.
- Feel free to substitute goat cheese with cream cheese or feta for a different flavor profile.
- This recipe pairs well with roasted vegetables, mashed potatoes, or a light salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: stuffed chicken breasts, cranberry chicken, spinach stuffing, goat cheese, baked chicken, healthy chicken recipe, low fat dinner
