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Spinach & Cranberry Stuffed Chicken Breasts

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Elevate your dinner with these Spinach & Cranberry Stuffed Chicken Breasts. Tender, juicy chicken envelops a flavorful filling of sautéed spinach, tart cranberries, and creamy cheese. This dish is not only a feast for the palate but also a vibrant centerpiece for your table, perfect for family gatherings or special occasions.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs)
  • 2 cups fresh spinach, washed and chopped
  • 1 cup dried cranberries (unsweetened preferred)
  • 8 oz cream cheese, softened
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon olive oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly pound each chicken breast to about half an inch thick.
  2. In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add spinach and cook until wilted. Remove from heat and mix in cranberries and cream cheese until well combined.
  3. Season both sides of each chicken breast with salt and pepper. Spoon the spinach mixture onto one side of each breast, roll tightly, and secure with toothpicks.
  4. Place seam-side down in a greased baking dish and bake for 25-30 minutes or until the internal temperature reaches 165°F (74°C).
  5. Let rest for five minutes before slicing and serving with your favorite sides.

Nutrition

Find it online: https://cookingbyamelia.com/delicious-spinach-cranberry-stuffed-chicken-breasts/