Description
A delightful and flavorful dish featuring boneless chicken breasts stuffed with a vibrant mixture of fresh spinach, tangy cranberries, creamy goat cheese, and aromatic herbs. Baked to perfection, this recipe offers a perfect balance of savory and slightly sweet flavors, making it an impressive yet easy-to-make meal for any occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
- 1 tablespoon balsamic vinegar (optional)
Stuffing
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries, chopped
- 1/2 cup goat cheese, crumbled
- 1/4 cup cream cheese, softened
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the stuffed chicken breasts.
- Sauté Garlic: Heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant to enhance the flavor base.
- Cook Spinach: Add the chopped spinach to the skillet and cook for 3-4 minutes until wilted. Remove from heat and allow to cool slightly for easier handling.
- Make Filling: In a mixing bowl, combine the wilted spinach, chopped dried cranberries, crumbled goat cheese, softened cream cheese, salt, pepper, and dried thyme. Stir well to create a cohesive stuffing mixture.
- Prepare Chicken: Butterfly each chicken breast by slicing horizontally without cutting all the way through, allowing the breast to open like a book for stuffing.
- Season Chicken: Season both the inside and outside of each chicken breast with additional salt and pepper to taste.
- Stuff Chicken: Spoon equal amounts of the spinach and cranberry filling into each butterflied chicken breast, pressing gently to pack the filling securely inside.
- Secure Stuffed Chicken: Use toothpicks or kitchen twine to close and secure each stuffed chicken breast, preventing the filling from spilling out during baking.
- Arrange in Dish: Place the stuffed chicken breasts in a greased baking dish and pour chicken broth around them to keep them moist throughout the cooking process.
- Add Balsamic (Optional): Drizzle balsamic vinegar on top of the chicken breasts for an extra layer of flavor, if desired.
- Bake Covered: Cover the baking dish with foil and bake for 25 minutes in the preheated oven.
- Finish Baking: Remove the foil and continue baking for an additional 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and is cooked through.
- Rest and Serve: Remove the stuffed chicken from the oven and let it rest for 5 minutes. Carefully remove toothpicks or twine before slicing and serving.
Notes
- Butterflying the chicken breasts carefully ensures even cooking and makes stuffing easier.
- Make sure to securely close the chicken breasts with toothpicks or twine to prevent stuffing leakage.
- The balsamic vinegar is optional but adds a lovely tangy sweetness that complements the cranberries.
- Leftover stuffed chicken can be refrigerated for up to 3 days and reheated gently in the oven.
- For a low-fat option, reduce the cream cheese or substitute with a light version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: stuffed chicken breasts, spinach and cranberry chicken, baked stuffed chicken, healthy chicken recipe, goat cheese stuffed chicken
