Cranberry & Spinach Stuffed Chicken Breasts with Ricotta
Ingredients

For the Stuffed Chicken

4 boneless chicken breasts

1 cup fresh spinach, chopped

½ cup dried cranberries, chopped

½ cup ricotta cheese

1 tbsp olive oil

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

½ tsp dried thyme or Italian seasoning

Salt & black pepper to taste

Optional Add-Ons

2 tbsp chopped walnuts or pecans for crunch

1 tsp honey drizzle after baking

Directions

Prep chicken: Preheat oven to 400°F (200°C). Pat chicken dry. Slice a deep pocket into each breast without cutting through.

Make filling: In a bowl, mix chopped spinach, cranberries, and ricotta. Add nuts if desired.

Stuff chicken: Spoon filling into each pocket and secure with toothpicks if needed.

Season: Brush chicken with olive oil and sprinkle garlic powder, onion powder, paprika, thyme, salt, and pepper.

Bake: Place in a baking dish and cook 22–28 minutes, until internal temperature reaches 165°F (74°C).

Serve: Remove toothpicks, drizzle lightly with honey if using, and serve warm.

Nutritional Info (Per Stuffed Breast)

Calories: ~390

Protein: 37g

Carbs: 9g

Fat: 22g

Fiber: 1g