Spinach & Cranberry Stuffed Chicken Breasts
Spinach & Cranberry Stuffed Chicken Breasts is a sophisticated yet simple dish that brings together tender chicken, vibrant spinach, and the sweet tang of cranberries for a meal that delights the senses.
This recipe has grown in popularity for its balance of flavors, nutritional benefits, and its visual appeal, making it a perfect choice for both family dinners and special occasions.
Stuffed chicken breasts have a rich culinary history, believed to be influenced by European roulades and Mediterranean cuisine, where meats are often rolled and filled with vegetables, fruits, and cheeses for added moisture and complexity.
The combination of spinach and cranberries not only creates a stunning contrast but also brings a wealth of nutrients to the table: spinach offers iron and antioxidants, while cranberries add vitamins and a unique tartness.
This Spinach & Cranberry Stuffed Chicken Breasts recipe is versatile, allowing for easy customization with different cheeses, herbs, or nuts. Whether you are seeking an elegant main course for a dinner party or a nutritious weeknight meal, this dish is sure to impress.
For more on the history and global influence of stuffed meats, visit The Spruce Eats' article on roulades at https://www.thespruceeats.com/what-is-roulade-995589.
Ingredients for Spinach & Cranberry Stuffed Chicken Breasts
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup dried cranberries
- 1/2 cup crumbled feta or goat cheese
- 2 tablespoons cream cheese, softened
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- 4 toothpicks or kitchen twine, for securing
- Optional: 1/4 cup chopped walnuts or pecans
Instructions for Making Spinach & Cranberry Stuffed Chicken Breasts
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- Place each chicken breast between two sheets of plastic wrap. Gently pound with a meat mallet to an even 1/2-inch thickness.
- Season both sides of the chicken breasts with salt, pepper, thyme, and rosemary.
- In a medium bowl, mix together chopped spinach, dried cranberries, feta (or goat) cheese, cream cheese, minced garlic, and nuts if using.
- Add lemon juice and olive oil to the spinach mixture, stirring to combine.
- Spread the spinach and cranberry mixture evenly onto each chicken breast, leaving space at the edges.
- Carefully roll up each breast tightly from the short end, securing the seam with toothpicks or kitchen twine.
- Place the stuffed chicken breasts seam-side down in the prepared baking dish.
- Drizzle a little olive oil over the tops for browning.
- Bake for 25-30 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
- Remove from the oven and allow to rest for 5 minutes before slicing.
- Serve warm, garnished with additional fresh herbs if desired.
Nutritional Information
Spinach & Cranberry Stuffed Chicken Breasts is not only a feast for the senses but also a balanced option for those seeking nutritious meals. A single serving (one stuffed breast, without nuts) typically contains around 340 calories, 8g fat, 38g protein, 25g carbohydrates, and abundant fiber, vitamins, and mineral content.
The lean chicken provides high-quality protein with minimal saturated fat, which is critical for muscle health and satiety. Spinach is rich in vitamin K, vitamin A, iron, and folate, supporting bone health and energy.
Dried cranberries supply vitamin C and antioxidants, potentially boosting the immune system and aiding in urinary tract health. Cheese and nuts, if added, bring healthy fats and additional protein, though they slightly increase the calorie count.
This dish is also relatively low in sugar and sodium compared to many other stuffed chicken recipes, making it a heart-friendly choice. For more detailed information on the nutritional profile of chicken, spinach, and cranberries, review the USDA National Nutrient Database at https://fdc.nal.usda.gov/.
Wine/Beverage Pairings With Spinach & Cranberry Stuffed Chicken Breasts
The rich flavors of Spinach & Cranberry Stuffed Chicken Breasts pair wonderfully with a crisp white wine, such as Sauvignon Blanc or a lightly oaked Chardonnay, which complement both the creamy cheese and the tang of cranberries.
For red wine lovers, a light-bodied Pinot Noir balances the sweetness of the fruit and the earthiness of spinach. Non-alcoholic options like sparkling water with a twist of lemon or a cranberry spritzer also work well, providing a refreshing palate cleanser.
An herbal iced tea, particularly one with citrus or berry notes, offers a family-friendly pairing that mirrors the flavors in the dish.
Cooking Tips and Variations
To ensure your Spinach & Cranberry Stuffed Chicken Breasts turn out perfectly every time, select plump, evenly sized chicken breasts for uniform cooking. When pounding the meat, be gentle and even to avoid tearing.
For the stuffing, fresh spinach provides the best texture, but thawed and well-drained frozen spinach is a viable alternative. Dried cranberries offer a sweet-tart pop, but you can substitute them with dried cherries or apricots for a unique twist.
Cheese selection is also flexible; goat cheese adds a creamy tang, while feta brings a salty bite. To secure the chicken, use sturdy toothpicks or food-safe kitchen twine and remember to remove them before serving.
If desired, sear the stuffed breasts in a hot skillet before baking for a beautiful golden crust. Those seeking a gluten-free option can enjoy this dish as written, but for extra crunch, a sprinkle of gluten-free breadcrumbs on top before baking adds texture.
Add nuts like walnuts or pecans for more bite and nutritional complexity. Lastly, always rest your chicken for a few minutes after baking to seal in juices.
Serving Suggestions
Presentation is key for Spinach & Cranberry Stuffed Chicken Breasts. Slice each breast crosswise at a slight angle to reveal the beautiful green and red filling, arranging the slices elegantly on a serving platter.
Garnish with finely chopped fresh herbs like parsley or thyme and a scattering of extra cranberries for a festive touch. This dish stands out as a main course for dinner parties, holiday gatherings, or a romantic meal.
Serve alongside simple sides that highlight the flavors without overpowering them: a lemony quinoa salad, roasted seasonal vegetables, or fluffy mashed potatoes are excellent choices. For a special occasion, a drizzle of balsamic reduction over the plates adds flavor and visual appeal.
If making ahead for meal prep, allow the stuffed breasts to cool fully before storing in airtight containers; they can be sliced and enjoyed cold in salads or reheated gently in the oven.
Complement the meal with a fresh green salad tossed in a light vinaigrette to keep the focus on the vibrant stuffing, ensuring every serving of Spinach & Cranberry Stuffed Chicken Breasts is as inviting to the eyes as it is to the palate.
Spinach & Cranberry Stuffed Chicken Breasts Health Benefits
Spinach & Cranberry Stuffed Chicken Breasts are a powerhouse of nutrition, providing a complete protein source from chicken and an array of vitamins and minerals from the spinach and cranberries.
Spinach is especially noted for its high content of vitamin K, essential for bone health, and iron, which aids in oxygen transport within the body. Cranberries are famous for their antioxidants and vitamin C, supporting immune function and overall cellular health.
Using lean chicken breast keeps saturated fat low while delivering ample protein for muscle maintenance and metabolic health. The addition of olive oil and nuts introduces heart-healthy unsaturated fats, vital for cardiovascular wellness.
Combining these ingredients makes the dish suitable for weight management, gluten-free diets, and for boosting daily nutrient intake. If you require specific dietary information, Harvard T.H. Chan School of Public Health provides in-depth resources on healthy eating at https://www.hsph.harvard.edu/nutritionsource/.
FAQs About Spinach & Cranberry Stuffed Chicken Breasts
Can I prepare Spinach & Cranberry Stuffed Chicken Breasts in advance?
Yes, you can assemble the chicken breasts and keep them refrigerated, covered, for up to 24 hours before baking. This is ideal for entertaining or meal prep.
What can I use instead of dried cranberries?
Dried cherries, apricots, or even raisins can be substituted for dried cranberries to suit your flavor preferences and availability.
Is there a dairy-free option for this recipe?
Omit the cheese or use a dairy-free cheese alternative. The stuffing will still be flavorful due to the spinach, garlic, and cranberries.
How do I know when the chicken is done?
Use a meat thermometer inserted into the thickest part of the breast. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
Can I freeze stuffed chicken breasts?
Yes, you can freeze assembled or baked Spinach & Cranberry Stuffed Chicken Breasts. Wrap tightly and freeze for up to 2 months. Thaw overnight and reheat before serving.
Spinach & Cranberry Stuffed Chicken Breasts combine visual appeal, balanced nutrition, and memorable flavor into a centerpiece dish perfect for any dining occasion. Utilizing simple, wholesome ingredients, this recipe is both adaptable and impressive, ideal for home cooks looking to elevate their repertoire. Enjoy the sweet-tart contrast of cranberries, the earthy touch of spinach, and the juicy perfection of well-cooked chicken. Whether you serve it for a cozy dinner or a festive gathering, this dish is sure to become a favorite.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1/2 cup cream cheese, softened
- 1/3 cup shredded mozzarella cheese
- 1/3 cup dried cranberries
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
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2In a medium bowl, combine chopped spinach, cream cheese, mozzarella cheese, dried cranberries, and minced garlic. Mix until well blended.
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3Cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
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4Stuff each chicken breast pocket with the spinach mixture and secure with toothpicks. Season both sides with salt, pepper, and dried thyme.
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5Heat olive oil in a skillet over medium heat. Sear chicken breasts for 2-3 minutes per side until golden brown.
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6Transfer chicken to the prepared baking dish. Bake for 25-30 minutes or until chicken is cooked through and juices run clear. Let rest for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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