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Cranberry Spinach Stuffed Chicken is displayed as a delectable featured image, showcasing its golden-brown crust and vibrant filling.
Lady Maria

Cranberry Spinach Stuffed Chicken

This recipe guides you through creating flavorful Cranberry Spinach Stuffed Chicken. The savory chicken breast is stuffed with a delightful mixture of tart cranberries, earthy spinach, and salty feta, creating a balanced and impressive dish that's surprisingly easy to make.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 5 ounces fresh spinach, washed and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped pecans or walnuts
  • 2 cloves garlic, minced
  • 1 small shallot, minced
  • Olive oil
  • 1/2 cup chicken broth
  • 1/2 teaspoon dried thyme
  • Salt to taste
  • Pepper to taste
  • Balsamic glaze optional, for drizzling

Equipment

  • Cutting board
  • Sharp knife
  • Meat mallet or rolling pin
  • Plastic wrap or resealable bag
  • Skillet
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Toothpicks or kitchen twine (optional)
  • baking dish
  • meat thermometer
  • Oven

Method
 

  1. Butterfly or cutlet the chicken breasts: Butterfly by slicing horizontally through the center or cutlets by slicing the chicken breast horizontally in half, creating two thinner pieces.
  2. Pound the chicken to an even thickness of about 1/4 inch between two sheets of plastic wrap.
  3. Season both sides of the chicken with salt, pepper, and dried thyme.
  4. Heat a tablespoon of olive oil in a skillet over medium heat.
  5. Add the minced garlic and shallot and sauté for 1-2 minutes, or until fragrant.
  6. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
  7. Remove the skillet from the heat and transfer the spinach mixture to a bowl.
  8. Add the dried cranberries, feta cheese, and chopped pecans or walnuts. Mix well to combine.
  9. Taste and adjust the seasoning with salt and pepper as needed.
  10. Divide the cranberry spinach filling evenly among the prepared chicken breasts.
  11. Place the filling in the center of the chicken breast. Starting from one end, gently roll the chicken breast around the filling, creating a tight roll.
  12. If needed, secure the rolls with toothpicks or kitchen twine.
  13. Preheat your oven to 375°F (190°C).
  14. Optional: Sear the chicken rolls in a hot skillet with a little olive oil before baking. Sear on all sides for 2-3 minutes per side.
  15. Place the stuffed chicken breasts in a baking dish.
  16. Pour the chicken broth into the bottom of the baking dish.
  17. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  18. Remove the baking dish from the oven and let the chicken rest for 5-10 minutes before slicing.
  19. Remove toothpicks/twine if used.
  20. Slice the chicken breasts into medallions and serve immediately.
  21. Drizzle with balsamic glaze (optional) and garnish with fresh parsley or thyme.

Notes

For a richer, creamier filling, stir a tablespoon of cream cheese into the spinach mixture. The cranberry spinach filling can be made up to 2 days in advance and stored in the refrigerator. Leftover Cranberry Spinach Stuffed Chicken can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through. Swap feta for goat cheese, ricotta, or mozzarella. Use walnuts, almonds, or sunflower seeds instead of pecans.