Cranberry & Spinach Stuffed Chicken Breasts with Whipped Feta and Hot Honey
Ingredients
Stuffed Chicken
4 boneless, skinless chicken breasts
2 tablespoons extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
2 cups fresh baby spinach
1/3 cup dried cranberries, chopped
1 tablespoon unsalted butter
2 garlic cloves, minced
Whipped Feta Filling
1 cup feta cheese, crumbled
1/3 cup Greek yogurt
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 teaspoon dried dill
1/4 teaspoon freshly ground black pepper
Hot Honey Drizzle
2 tablespoons honey
1 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice
Optional Garnish
Extra whipped feta
Fresh parsley, chopped
Lemon wedges
Crushed red pepper flakes
Freshly cracked black pepper
Directions
Preheat the oven to 400°F (200°C). Lightly grease a baking dish.
In a skillet over medium heat, melt the butter and sauté the garlic for 30 seconds. Add the spinach and cook until wilted. Stir in the chopped cranberries, then remove from the heat and let cool slightly.
In a food processor, combine the feta cheese, Greek yogurt, olive oil, lemon juice, garlic, dill, and black pepper. Blend until smooth and creamy.
Stir half of the whipped feta into the spinach and cranberry mixture, reserving the remaining half for serving.
Cut a deep pocket into the side of each chicken breast. Season both sides with olive oil, salt, black pepper, garlic powder, onion powder, and oregano.
Stuff each chicken breast with the spinach, cranberry, and feta mixture. Secure with toothpicks if needed.
Heat a large oven-safe skillet over medium-high heat and sear the chicken for 2–3 minutes per side until lightly golden.
Transfer the skillet to the oven and bake for 18–22 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Meanwhile, whisk together the honey, crushed red pepper flakes, and lemon juice. Drizzle over the cooked chicken and serve with the reserved whipped feta.
Garnish with fresh parsley, lemon wedges, extra whipped feta, crushed red pepper flakes, and freshly cracked black pepper before serving.
Nutritional Information (Per Serving)
Calories: 470
Protein: 49g
Carbohydrates: 10g
Fat: 25g
Fiber: 2g
Sugar: 7g
Sodium: 690mg