Ingredients:
Chicken
4 large chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Toothpicks (to secure)
Stuffing
2 cups fresh spinach
150g goat cheese, softened
1/3 cup dried cranberries
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon black pepper
Optional Sauce
1/2 cup chicken broth
1 tablespoon butter
1 tablespoon lemon juice
1 teaspoon honey
Garnish
Fresh parsley
Extra cranberries
Crumbled goat cheese
Directions:
Preheat oven to 200°C (400°F). Lightly grease a baking dish.
Heat olive oil in a pan and sauté garlic for 30 seconds.
Add spinach and cook until wilted. Remove from heat and let cool slightly.
In a bowl, mix cooked spinach, goat cheese, dried cranberries, and black pepper.
Slice a pocket into each chicken breast without cutting all the way through.
Stuff each breast with the spinach and goat cheese mixture and secure with toothpicks.
Season chicken with olive oil, garlic powder, paprika, thyme, salt, and pepper.
Sear chicken in a skillet for 2–3 minutes per side until lightly golden.
Transfer to oven and bake for 18–22 minutes until fully cooked.
(Optional) In the same pan, simmer chicken broth, butter, lemon juice, and honey for 2–3 minutes to create a light sauce.
Drizzle sauce over chicken and garnish with parsley, cranberries, and goat cheese before serving.
Nutritional Information (Per Serving)
Calories: 460
Protein: 48g
Carbohydrates: 14g
Fat: 24g
Fiber: 2g
