Easy Spinach & Cranberry Stuffed Chicken Breasts
This recipe details how to prepare chicken breasts stuffed with a delicious mixture of spinach, cranberries, pine nuts, and goat cheese, then seared and baked until perfectly cooked.
Equipment
- Skillet/Frying Pan
- Oven
- Knife
Ingredients
Main Ingredients
- 2 tablespoon pine nuts
- 1 ½ tablespoon olive oil divided
- 1 clove garlic finely chopped
- 1 cup baby spinach 30g, roughly chopped
- 2 chicken breasts approx 1lb/450g
- 2 tablespoon goat cheese
- 2 tablespoon dried cranberries I used Stoneridge
Instructions
Preparation
- Toast the pine nuts in a dry skillet over medium heat until gently browned, watching closely to prevent burning, then set them aside.
- Add ½ tablespoon oil to the skillet, cook chopped garlic for a minute, then add and wilt the spinach; remove from skillet and set aside to cool.
- Preheat the oven to 400F/200C.
- Make a small cut into the side of each chicken breast and carefully create a pocket inside without cutting through to other sides.
- Mix goat cheese, dried cranberries, and toasted pine nuts with the cooled spinach, then stuff the chicken breasts and press the opening closed.
- Warm the remaining oil in the skillet over medium heat, cook chicken for about 3 minutes per side to brown, then transfer to the oven and bake for around 10 minutes until cooked through.
Notes
Watch the pine nuts carefully as they can burn quickly. Pressing the chicken breast opening together before cooking helps contain the filling, though it may open slightly during baking. Ensure chicken is thoroughly cooked before serving.