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Cranberry & Spinach Stuffed Chicken Breasts

A delicious and easy-to-make stuffed chicken breast filled with cream cheese, spinach, and dried cranberries, perfect for the whole family.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the chicken
  • 4 pieces boneless, skinless chicken breasts Slice horizontally to create pockets
For the filling
  • 4 oz cream cheese, softened
  • 1 cup fresh spinach, chopped Fresh spinach is recommended over frozen
  • 1/4 cup dried cranberries Ensure cranberries are dried
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp olive oil For searing the chicken
  • to taste Salt and pepper Sea salt recommended for a gourmet touch

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the chicken breasts horizontally to create pockets.
Make the Filling
  1. In a bowl, mix the cream cheese, chopped spinach, dried cranberries, garlic powder, onion powder, salt, and pepper.
  2. Use your hands to mix until well combined.
Stuff the Chicken
  1. Stuff the filling into each chicken pocket, being generous.
Cook the Chicken
  1. Heat olive oil in a skillet over medium heat.
  2. Sear each chicken breast for about 4 minutes on each side until golden.
  3. Transfer the chicken to a baking dish and bake in the oven for 20-25 minutes.
Rest and Serve
  1. Let the chicken rest for about 5 minutes before serving.
  2. Serve with your choice of side such as mashed potatoes or a salad.

Notes

For added flavor, sprinkle cheese on top during the last 5 minutes of cooking. Use a meat thermometer to ensure chicken reaches 165°F (73.8°C).