Description
Juicy baked chicken filled with a savory mix of tender kale, tangy dried cranberries, and creamy goat cheese, creating a comforting yet elegant dish perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 4 chicken breasts (about 170 g each)
- 120 g kale, chopped
- 60 g dried cranberries
- 100 g goat cheese
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 190°C and lightly grease a baking dish.
- Heat olive oil in a skillet over medium heat, add garlic and cook briefly until fragrant.
- Add chopped kale and sauté until just wilted, then remove from heat.
- Stir dried cranberries, goat cheese, salt, and black pepper into the warm kale mixture.
- Pat the chicken dry and carefully cut a pocket into each breast.
- Spoon the filling evenly into each chicken pocket and secure if needed.
- Arrange the stuffed chicken in the baking dish.
- Bake for 25 to 30 minutes until fully cooked.
- Rest for 5 minutes before serving.
Notes
- Do not overstuff the chicken to keep the filling inside.
- Let the chicken rest before slicing to keep it juicy.
- Spinach can be used instead of kale if preferred.
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 340
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg
Keywords: stuffed chicken, cranberry chicken, kale stuffed chicken, goat cheese chicken, baked chicken recipe