Stuffed Chicken Breast with Spinach, Feta, and Cranberries
Stuffed Chicken Breast with Spinach, Feta, and Cranberries
Ingredients
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each, butterflied
- 5 ounces fresh spinach
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 2 cloves garlic, minced
- 1 tablespoon olive oil, plus 1 tablespoon for searing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
For Garnish
- 1 tablespoon dried cranberries
- 1 teaspoon sesame seeds, toasted
- 2 fresh rosemary sprigs
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Squeeze out any excess liquid from the spinach.
⏱️ 5 min
- 3
In a medium bowl, combine the wilted spinach, crumbled feta cheese, and 1/4 cup dried cranberries. Mix well.
⏱️ 3 min
- 4
Lay each butterflied chicken breast flat. Season the inside of each breast with a pinch of salt and pepper. Divide the spinach and feta mixture evenly among the four chicken breasts, placing it on one half of the butterflied chicken.
⏱️ 5 min
- 5
Fold the other half of the chicken breast over the filling to create a pocket. Secure the edges with toothpicks if needed to keep the filling inside.
⏱️ 3 min
- 6
In a small bowl, combine the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon onion powder. Rub this seasoning mixture evenly over the outside of each stuffed chicken breast.
⏱️ 2 min
- 7
Heat 1 tablespoon of olive oil in an oven-safe skillet (cast iron works great) over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min
- 8
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 20 min•🌡️ 375
- 9
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Garnish with additional dried cranberries, toasted sesame seeds, and fresh rosemary sprigs before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Stuffed Chicken Breast with Spinach, Feta, and Cranberries
Ingredients
For the Stuffed Chicken
- 4 boneless, skinless chicken breasts, about 6-8 ounces each, butterflied
- 5 ounces fresh spinach
- 1/2 cup feta cheese, crumbled
- 1/4 cup dried cranberries
- 2 cloves garlic, minced
- 1 tablespoon olive oil, plus 1 tablespoon for searing
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
For Garnish
- 1 tablespoon dried cranberries
- 1 teaspoon sesame seeds, toasted
- 2 fresh rosemary sprigs
Instructions
- 1
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 2
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly. Squeeze out any excess liquid from the spinach.
⏱️ 5 min - 3
In a medium bowl, combine the wilted spinach, crumbled feta cheese, and 1/4 cup dried cranberries. Mix well.
⏱️ 3 min - 4
Lay each butterflied chicken breast flat. Season the inside of each breast with a pinch of salt and pepper. Divide the spinach and feta mixture evenly among the four chicken breasts, placing it on one half of the butterflied chicken.
⏱️ 5 min - 5
Fold the other half of the chicken breast over the filling to create a pocket. Secure the edges with toothpicks if needed to keep the filling inside.
⏱️ 3 min - 6
In a small bowl, combine the remaining 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon onion powder. Rub this seasoning mixture evenly over the outside of each stuffed chicken breast.
⏱️ 2 min - 7
Heat 1 tablespoon of olive oil in an oven-safe skillet (cast iron works great) over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min - 8
Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
⏱️ 20 min•🌡️ 375 - 9
Remove the chicken from the oven and let it rest for 5 minutes before slicing. Garnish with additional dried cranberries, toasted sesame seeds, and fresh rosemary sprigs before serving.
⏱️ 5 min