Cranberry Spinach Stuffed Chicken Breast

Name: Cranberry Spinach Stuffed Chicken Breast
Prep time: 15 min
Cook time: 30 min
Yield: Serves 4
Ingredients: 4 ButcherBox.ca RWA, air chilled boneless skinless chicken breast; 1 cup fresh spinach, stemmed and chopped; 1 cup dried cranberries; 1/2 cup cream cheese, softened; 1/2 cup mozzarella, shredded; 1/4 cup walnuts, chopped (optional); 1 tsp garlic powder; 1 tsp onion powder; 1 tsp poutry seasoning; to taste salt and pepper; for cooking olive oil, as needed

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Festive and unique, this Cranberry Spinach Stuffed Chicken recipe from ButcherBox.ca features RWA (raised without antibiotics) air-chilled chicken breasts. Each piece is generously stuffed with a delightful mixture of tangy cranberries, fresh spinach, creamy cheese, crunchy walnuts, and savoury seasonings. This dish combines traditional flavours with a modern twist, offering a juicy, tangy, and creamy taste experience that's simply irresistible. Perfect for holiday dinners or any special occasion.

Ingredients and Method

Ingredients

4 ButcherBox.ca RWA, air chilled boneless skinless chicken breast
1 cup fresh spinach, stemmed and chopped
1 cup dried cranberries
1/2 cup cream cheese, softened
1/2 cup mozzarella, shredded
1/4 cup walnuts, chopped (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp poutry seasoning
to taste salt and pepper
for cooking olive oil, as needed

Method

Preheat oven to 375F
In a bowl, combine all ingredients except chicken breast and olive oil. Mix until everything is evenly and well combined.
Carefuly slice each chicken breast horizontally through to open it like a book. Don't cut all the way through. Fold open, season with salt and pepper.
Put a generous amount of the cranberry spinach mixture onto one side of each chicken breast, fold closed and use toothpicks to keep closed.
Heat some olive oil in a large skillet over medium high heat until shimmery. Once hot, add chicken breasts to pan and cook for 4 - 5 minutes per side, until golden brown. If needed, cook in batches so chicken is not crowded in the skillet.
Transfer breasts to a glass baking dish and cook in preheated oven until cooked through - approximately 20 - 25 minutes, and an internal temperature of 165F minimum.
Remove from oven, let rest for about 5 minutes and serve - spooning any juices from baking dish over chicken breast when serving. **Be sure to remove toothpicks before serving.