Cranberry Chutney, Spinach and Goat Cheese Stuffed Chicken Breasts

Cranberry Chutney, Goat Cheese and Spinach Stuffed Chicken Breasts

This is a fun recipe to create in your favorite cast iron skillet.  Cast iron provides wonderful browning for your chicken breasts and also allows the start to this dish on the stove top, then a quick transfer directly to the oven to finish cooking.  I’m including link below for an easy homemade cranberry chutney recipe that I love to make, but feel free to substitute your favorite jarred chutney, if you prefer.

2-3 boneless, skinless chicken breasts

olive oil, for searing off chicken breasts
kosher salt and freshly ground black pepper
1/2 cup cranberry chutney
1/2 cup fresh spinach, chopped
4 oz. log of plain goat cheese

Preheat oven to 375 degrees F.

Using a very sharp utility or paring knife, horizontally cut each chicken breast creating a pocket, taking care not to slice all the way through the breast.  Open the chicken breasts and season to taste with salt and pepper.

Spread 1-2 Tbs. chutney over on half of each chicken breast; top chutney with 1-2 Tbs. goat cheese, then top goat cheese with a small mound of chopped spinach.  Fold top half of each chicken breast over filling, then secure each breast along the edge with a couple of toothpicks to contain filling.

Meanwhile, heat a bit of olive oil in a 12″ skillet; when oil is hot, add chicken breasts, searing breasts off on both sides, cooking 3-4 minutes on each side.  Transfer skillet to the oven and bake chicken for about 20 minutes, or until internal temperature reaches 165 degrees F., flipping breasts half way through cooking time.

Transfer chicken breasts to serving plates, topping with any pan juices available.

Now You’re Cookin’,
Chef Alli 

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