Goat cheese stuffed chicken with spinach and cranberries
Comforting, flavorful and great both for a fancy meal or an everyday dinner.
- 2 tbsp pine nuts
- 1 ½ tbsp olive oil divided
- 1 clove garlic finely chopped
- 1 cup baby spinach 30g, roughly chopped
- 2 chicken breasts approx 1lb/450g
- 2 tbsp goat cheese
- 2 tbsp dried cranberries I used Stoneridge
Toast the pine nuts in a dry small-medium skillet/frying pan that is big enough to fit both the chicken breasts and that can go in the oven over a medium heat. Watch them closely as they can quickly burn. Once gently brown, tip out and set aside.
Put the skillet back on the heat and add ½ tbsp oil. Add the garlic and cook a minute so that it cooks a little but doesn't burn, then add the chopped spinach. Cook for a minute, turning so that it all wilts down. Remove from the skillet and set aside to cool.
Preheat the oven to 400F/200C.
As the spinach is cooling, make a small cut into the side of each chicken breast and then use the knife to open it up inside while keeping the opening small. Try not to cut through the chicken on any other side - you're just creating a pocket.
Add the goat cheese, dried cranberries and the toasted pine nuts to the cooled spinach and mix so everything is mixed through then fill the chicken breasts with the mixture. Press together the opening to close it up as best you can (it will open in cooking, but this saves too much filling escaping).
Warm the rest of the oil in the skillet over a medium heat and cook the chicken for around 3 minutes on each side to gently brown it. Transfer the skillet to the oven and cook for around 10 minutes until it is cooked through.
Calories: 507kcal | Carbohydrates: 14g | Protein: 52g | Fat: 26g | Saturated Fat: 5g | Cholesterol: 151mg | Sodium: 327mg | Potassium: 982mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1620IU | Vitamin C: 7.4mg | Calcium: 46mg | Iron: 2.1mg