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Golden brown stuffed chicken breasts filled with spinach and cranberries on a white plate

Cranberry and Spinach Stuffed Chicken Breasts with Cream Cheese

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 435
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts (6-8 oz each)
  • 4 oz cream cheese, softened
  • 2 cups fresh baby spinach, finely chopped
  • 1/3 cup dried cranberries, chopped
  • 2 cloves garlic , minced
  • 1/2 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 1/2 tsp paprik a
  • 1 tbsp olive oil
  • 8 toothpick s

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a small mixing bowl, combine softened cream cheese, chopped spinach, dried cranberries, and minced garlic until homogeneous.
  3. Butterfly the chicken breasts by slicing horizontally through the center, stopping 1/2 inch from the edge to create a pocket.
  4. Season the interior and exterior of the chicken with salt, pepper, and paprika.
  5. Distribute the cream cheese mixture evenly among the four chicken pockets and secure the openings with 2 toothpicks each.
  6. Heat olive oil in a large oven-safe skillet over medium-high heat.
  7. Place chicken in the skillet and sear for 3-4 minutes per side until a golden-brown crust forms.
  8. Transfer the skillet to the oven and bake for 12-15 minutes or until the internal temperature reaches 165°F (74°C).
  9. Remove from oven and allow the chicken to rest for 5 minutes before removing toothpicks and serving.