Cranberry Spinach Goat Cheese Chicken (Print Version)
Succulent chicken breasts filled with goat cheese, spinach, and cranberries, seared and baked to juicy perfection.
# What You'll Need:
→ Poultry
01 -
4 boneless, skinless chicken breasts (thick-cut for stuffing)
→ Filling
02 -
1 cup fresh spinach leaves, chopped
03 -
½ cup dried cranberries (preferably unsweetened or low sugar)
04 -
4 ounces soft goat cheese
05 -
2 cloves garlic, minced
06 -
1 teaspoon dried thyme
07 -
1 teaspoon dried rosemary, crushed
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Cooking
10 -
2 tablespoons extra virgin olive oil
11 -
1 tablespoon honey (optional)
# Steps to Follow:
01 -
Using a sharp knife, carefully cut a deep pocket into each chicken breast, avoiding cutting through to the other side.
02 -
In a mixing bowl, stir together chopped spinach, dried cranberries, goat cheese, minced garlic, thyme, rosemary, salt, and pepper until smooth and well combined.
03 -
Generously spoon the filling into each chicken pocket. If necessary, secure openings with toothpicks to prevent filling from escaping during cooking.
04 -
Heat olive oil in a skillet over medium heat. Add the stuffed chicken breasts and cook 2 to 3 minutes per side until golden brown and slightly crisp.
05 -
Place seared chicken breasts in a greased baking dish. Drizzle with honey if desired. Bake in a preheated oven at 350°F (177°C) for 22 to 25 minutes or until the internal temperature reaches 165°F (74°C) and juices run clear.
06 -
Remove from oven and let the chicken rest for 5 minutes. Discard toothpicks before slicing and serving.
# Additional Notes:
01 -
Pat chicken dry before stuffing to ensure optimal browning during searing.
02 -
Let chicken come to room temperature before searing to promote even cooking.
03 -
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to maintain moisture.