Cranberry & Kale Stuffed Chicken Breasts with Goat Cheese
A dish that’s equal parts elegant and comforting — tender chicken breasts filled with a creamy blend of kale, tangy goat cheese, and sweet dried cranberries. It’s a perfect centerpiece for a cozy dinner or a special gathering.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup finely chopped kale
- ½ cup dried cranberries
- 4 oz goat cheese, softened
- 1 tbsp olive oil
- 1 clove garlic, minced
- ½ tsp dried thyme or rosemary
- Salt & freshly ground black pepper, to taste
- Olive oil spray, for baking
Instructions:
- Preheat the oven:
Set your oven to 375°F (190°C). Lightly coat a baking dish with olive oil spray to prevent sticking. - Prepare the filling:
In a medium skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the kale and cook for 2–3 minutes, stirring until wilted. Remove from heat and stir in the dried cranberries and goat cheese until the mixture becomes creamy and well combined. - Stuff the chicken:
With a sharp knife, carefully cut a deep pocket into each chicken breast. Spoon the kale-cranberry mixture inside, pressing gently to seal. Use toothpicks if needed to hold them closed. - Season and bake:
Season the outside of each chicken breast with salt, pepper, and thyme (or rosemary). Arrange them in the prepared baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden and juicy. - Serve and enjoy:
Remove the toothpicks, slice each breast, and serve warm. These stuffed chicken breasts pair beautifully with rice, quinoa, or roasted vegetables.
Nutritional Information (per serving – serves 4):
- Calories: 410
- Protein: 40g
- Carbohydrates: 9g
- Fat: 22g
- Fiber: 2g
- Sugar: 5g
- Sodium: 470mg
Chef’s Tip:
For an extra touch of flavor, drizzle a little balsamic glaze on top before serving — it perfectly complements the tangy goat cheese and sweet cranberries.
