Ingredients:
Chicken & Filling:
4 boneless skinless chicken breasts
1 cup (150 g) fresh spinach, chopped
3/4 cup (180 g) ricotta cheese
1/3 cup (50 g) dried cranberries
1 clove garlic, minced
1 tbsp (15 ml) olive oil
1/2 tsp (2–3 g) sea salt
1/4 tsp (1–2 g) black pepper
1/2 tsp (2–3 g) Italian herbs
Optional Toppings:
Extra cranberries
Fresh parsley
Directions:
Prep chicken:
Preheat oven to 400°F (200°C).
Slice a pocket into the side of each chicken breast (don’t cut all the way through).
Make filling:
Mix chopped spinach, ricotta, dried cranberries, garlic, salt, pepper, and Italian herbs.
Stuff:
Spoon the filling into each chicken pocket.
Use toothpicks to secure if needed.
Sear:
Heat olive oil in a skillet.
Sear stuffed chicken 2–3 minutes per side until lightly golden.
Bake:
Transfer skillet (or move chicken to a baking dish) and bake 18–22 minutes, or until cooked through and juicy.
Serve:
Let rest 5 minutes, top with extra cranberries or parsley if desired.
Prep Time: 12 minutes
Cooking Time: 22 minutes
Total Time: 34 minutes
Kcal: ~360 kcal per serving
Servings: 4 servings
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