Cranberry Walnut Herb-Stuffed Chicken Breast
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
½ tsp paprika
½ tsp salt
½ tsp black pepper
For the Filling:
4 oz cream cheese, softened
½ cup shredded mozzarella
⅓ cup dried cranberries
⅓ cup chopped walnuts
2 tbsp fresh parsley, chopped
1 tbsp fresh rosemary, chopped
1 garlic clove, minced
½ tsp black pepper
For the Glaze
2 tbsp honey
1 tbsp melted butter
1 tbsp balsamic vinegar
1 tbsp chopped fresh parsley
Instructions
Prepare the Chicken:
Preheat your oven to 375°F (190°C). Pat the chicken breasts dry. Using a sharp knife, carefully cut a pocket horizontally through the thickest part of each breast, being careful not to cut all the way through.
Make the Filling
In a bowl, combine softened cream cheese, mozzarella, dried cranberries, chopped walnuts, parsley, rosemary, minced garlic, and black pepper. Mix until evenly combined.
Stuff the Chicken
Generously fill each chicken breast pocket with the cranberry-walnut mixture. Secure the openings with toothpicks if needed.
Season:
Mix olive oil, garlic, thyme, rosemary, paprika, salt, and black pepper. Rub the mixture all over the stuffed chicken breasts.
Sear
Heat an oven-safe skillet over medium-high heat. Add a small amount of olive oil and sear the chicken for 2–3 minutes per side, until golden brown.
Add the Glaze
Mix honey, melted butter, and balsamic vinegar. Brush the glaze generously over the chicken.
Bake:
Transfer the skillet to the preheated oven and bake for 18–25 minutes, depending on the thickness of the chicken. Cook until the internal temperature reaches 165°F (74°C).
Finish and Serve
Remove the chicken from the oven and let it rest for 5 minutes. Spoon any pan juices over the top and garnish with fresh parsley, rosemary, extra cranberries, and walnuts.