Go Back
Golden-brown pan-seared chicken breast stuffed with green spinach, white feta, and red cranberries

Cranberry-Stuffed Chicken Breast with Spinach and Feta

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 385
Ingredients Method

Ingredients
  

  • 4 (6-ounce) boneless skinless chicken breasts
  • 2 cups fresh baby spinach, roughly chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup dried cranberries, chopped
  • 2 cloves garlic , minced
  • 2 tablespoons olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté minced garlic for 1 minute until fragrant.
  3. Add chopped spinach to the skillet and cook until wilted, approximately 2 minutes; remove from heat and drain any excess moisture.
  4. In a small mixing bowl, combine the wilted spinach, crumbled feta cheese, and dried cranberries.
  5. Butterfly each chicken breast by slicing horizontally through the thickest part, stopping just before cutting all the way through.
  6. Season both sides of the chicken breasts with salt, pepper, and dried oregano.
  7. Place 1/4 of the stuffing mixture onto one side of each butterflied breast, fold over, and secure the edges with wooden toothpicks.
  8. In an oven-proof skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  9. Sear the chicken for 3 to 4 minutes per side until a golden-brown crust forms.
  10. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the internal temperature reaches 165°F (74°C).
  11. Allow the chicken to rest for 5 minutes and remove toothpicks before serving.