Cranberry Spinach Stuffed Chicken Breast
4 people
00h 15
00h 30
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.
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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.
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