Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 – 2 pounds / 680 – 900 grams total)
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (15 mL)
  • 2 cups fresh spinach, chopped (about 60 grams)
  • 1/2 cup dried cranberries (about 75 grams)
  • 1/2 cup cream cheese, softened (about 120 grams)
  • 1/4 cup grated Parmesan cheese (about 25 grams)
  • 1 teaspoon garlic powder (5 grams)
  • 1 tablespoon fresh lemon juice (15 mL)

Instructions:

  1. Preheat the oven to 375°F (190°C). Use a sharp knife to butterfly each chicken breast. Season both sides with salt and pepper.
  2. In a mixing bowl, combine chopped spinach, dried cranberries, cream cheese, Parmesan cheese, garlic powder, and lemon juice. Mix until all ingredients are well incorporated.
  3. Spoon the filling mixture into the center of each butterflied chicken breast. Fold the chicken over the filling and secure with toothpicks or tie with kitchen twine.
  4. In a skillet, heat olive oil over medium heat. Add stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
  5. Transfer the seared chicken to a baking dish. Bake in the preheated oven for 20-25 minutes, until the internal temperature reaches 165°F (74°C).
  6. Remove the toothpicks or twine before serving. Slice and plate to enjoy!