Cranberry & Spinach Stuffed Chicken Breasts with Parmesan
Ingredients
For the chicken
4 large chicken breasts
1 tbsp olive oil
Salt & pepper
1 tsp garlic powder
1 tsp paprika
For the filling
2 cups fresh spinach (chopped)
⅓ cup dried cranberries (roughly chopped)
½ cup (50 g) grated parmesan cheese
2 cloves garlic (minced)
2 tbsp cream cheese or ricotta
Salt & pepper
For the topping
2 tbsp grated parmesan cheese
Optional
Fresh parsley
Lemon wedges
Chili flakes
Instructions
Preheat oven to 200°C (180°C fan).
Using a sharp knife, cut a pocket into the side of each chicken breast.
In a bowl, combine spinach, cranberries, parmesan, garlic, cream cheese, salt, and pepper.
Stuff the mixture evenly into each chicken breast.
Secure with toothpicks if needed.
Rub the chicken with olive oil and season with garlic powder, paprika, salt, and pepper.
Place in a lightly greased baking dish.
Sprinkle the tops with the extra parmesan.
Bake for 25–30 minutes until the chicken is cooked through and the parmesan is golden.
Rest for 5 minutes before serving.
Garnish with parsley, lemon wedges, or chili flakes if using.