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Cranberry & Spinach Stuffed Chicken Breasts

Looking for a low-carb lunch option to meal prep for work? Try these Cranberry & Spinach Stuffed Chicken Breasts, which offer a delicious blend of flavors and nutrition. Perfect for anyone aiming to stay healthy while enjoying satisfying meals, this recipe is a great way to keep your lunchtime exciting and nutritious with afterka! LowCarbLunch MealPrep HealthyEating Nutrition ChickenRecipes Spinach Cranberries
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

1/2 cup dried cranberries, chopped

1/2 cup cream cheese, softened

1/4 cup feta cheese, crumbled

1/4 cup walnuts, chopped (optional)

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon dried thyme

Salt and pepper, to taste

1/2 cup chicken broth

1 tablespoon balsamic vinegar (for drizzling)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C).

    Prepare the Filling: In a skillet over medium heat, add olive oil and sauté minced garlic until fragrant. Add chopped spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

      Mix Ingredients: In a mixing bowl, combine the sautéed spinach, chopped cranberries, cream cheese, feta cheese, and walnuts (if using). Season with salt, pepper, and dried thyme. Mix until well combined.

        Prepare Chicken Breasts: Carefully slice each chicken breast lengthwise, creating a pocket. Ensure not to cut all the way through.

          Stuff Chicken: Generously spoon the cranberry-spinach mixture into each chicken pocket. Secure the openings with toothpicks if needed, to prevent the filling from spilling out during cooking.

            Sear Chicken: In the same skillet, add a little more olive oil and heat over medium-high. Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.

              Bake the Chicken: Place the seared chicken breasts in a baking dish. Pour the chicken broth around the chicken, then drizzle balsamic vinegar on top. Cover the dish with foil.

                Oven Cooking: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

                  Serve: Remove toothpicks if used. Let rest for a few minutes before slicing. Serve warm, drizzled with any remaining pan juices.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4 servings