This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BetterWithCraisins #CollectiveBias
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!
All material on this website is provided for your information only and may not be construed as medical advice or instruction. Posts may contain affiliate links, which helps me buy supplies to make more great posts to share! Please see my Disclaimer Section for additional information.