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It is officially fall and I am celebrating with soul-warming comfort foods! This week I have been making soups and drinking hot cocoa. I also started thinking about Thanksgiving (which is coming up!) and started craving cranberry dishes! I wanted to keep it light and healthy though, so I decided to make a spinach and cranberry stuffed chicken.
I definitely start craving cranberries in the fall, but they are such a great berry to incorporate into your diet all year long. Cranberries are high in antioxidants and provide anti-inflammatory benefits. Their bright color and tart flavor make so many dishes taste better!
Spinach and Cranberry Stuffed Chicken
For my spinach and cranberry stuffed chicken, I grabbed fresh organic spinach, a generous amount of Parmigiano-Reggiano and Ocean Spray® Craisins® Dried Cranberries. I sautéed them with diced onions and garlic in olive oil, and it made a perfectly balanced and flavorful stuffing. I especially love the zing from the cranberries! Plus the combination of the spinach and Craisins® Dried Cranberries make such a beautiful contrast.
Pro Tip: If you happen to have young children that like to glue themselves to your legs while you’re trying to make dinner, I recommend pouring a 1/4 cup of Craisins® Dried Cranberries into a bowl and giving it to said children. Your kids will have tasty fruit and your legs will be free! 🙂
- 4 boneless, skinless chicken breasts
- 2 tbsp. olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/4 cup Craisins® Dried Cranberries
- 1 cup fresh spinach
- 1 tbsp. balsamic vinegar
- 1/2 tsp ground thyme
- salt and pepper
- Parmesan cheese, cut into thin slices
- Place chicken breasts in a plastic bag or between two sheets of heavy plastic. Pound the chicken until it is 1/4 inch thick. Preheat oven to 375 degrees.
- In a skillet, heat olive oil over medium heat. Add onions and sauté a few minutes, until soft. Add in garlic and cranberries, and sauté an additional 2 minutes. Add in spinach, balsamic vinegar, thyme, salt and pepper and cook until spinach is wilted.
- Lay chicken breasts onto a clean work surface and spoon 1/4 of the spinach mixture onto each chicken breasts. Layer on a few pieces of sliced Parmesan cheese. Roll the chicken breasts around the spinach stuffing and secure with a few pieces of twine or with toothpicks. Season outside of chicken breasts with thyme, salt and pepper.
- Warm the same skillet over medium heat, adding a little olive oil, if necessary. Add stuffed chicken breasts to the pan and brown on all sides. Transfer to a baking sheet and bake in preheated oven for 30 - 35 minutes, or until chicken is no longer pink and internal temp has reached 165 degrees.
I buy my cranberries in bulk when I shop at Sam’s Club. They are not currently in stock, so I grabbed them from my local Smith’s.
Added bonus of shopping at Smiths is the free produce that my kids can snack on while I grab my groceries!
What fall recipes do you love to make with cranberries? Share them in the comments below!