Description
Juicy chicken breasts filled with savory spinach, sweet cranberries, and creamy cheese — a perfect balance of elegant flavor and simple prep.
Ingredients
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4 boneless, skinless chicken breasts
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2 tsp olive oil (plus more for drizzling)
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1 small onion, diced
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2 cloves garlic, minced
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4 cups fresh spinach
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⅓ cup dried cranberries
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4 oz cream cheese (or goat cheese/feta)
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½ tsp salt
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¼ tsp black pepper
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½ tsp dried thyme or Italian seasoning
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Toothpicks or kitchen twine
Instructions
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Preheat oven to 375°F (190°C). Grease or line a baking dish.
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Butterfly each chicken breast and gently pound to an even thickness.
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In a skillet, heat olive oil. Sauté onion 3–4 minutes, add garlic, then spinach. Cook until wilted.
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Stir in cranberries and cheese. Season with salt, pepper, and thyme.
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Stuff chicken breasts with filling. Secure with toothpicks or twine.
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Place in dish, drizzle with olive oil, and season lightly on top.
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Bake for 25–30 minutes or until internal temp reaches 165°F.
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Rest 5 minutes, remove picks/twine, and serve.
Notes
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Use goat cheese for extra flavor.
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Add chopped nuts to the filling for crunch.
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Serve with balsamic glaze or pan sauce if desired.