Ingredients
Scale
- 4 large boneless, skinless chicken breasts
- 1 Granny Smith apple, finely diced
- 1/3 cup dried cranberries
- 1/4 cup chopped pecans
- 2 ounces goat cheese or feta, crumbled
- 2 cups fresh baby spinach, chopped
- 1 tablespoon fresh sage, minced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and black pepper to taste
- Toothpicks (to secure the chicken)
Instructions
- In a medium mixing bowl, combine the diced apples, dried cranberries, chopped pecans, crumbled cheese, and chopped spinach. Stir in the minced sage. This mixture represents the “harvest” element of the dish, providing a sweet and earthy core that will flavor the chicken from the inside out. Season the mixture lightly with a pinch of salt and pepper.
- Place each chicken breast flat on a cutting board. Using a sharp chef’s knife, slice horizontally into the thickest part of the breast to create a pocket. Be careful not to cut all the way through to the other side. Open the breast like a book. Season both the inside and outside of the chicken generously with salt, pepper, and garlic powder.
- Spoon approximately 3 to 4 tablespoons of the harvest filling into the center of each butterflied chicken breast. Fold the top half back over the filling. To prevent the stuffing from falling out during cooking, use 2 or 3 toothpicks to pin the edges of the chicken together. Ensure the seal is as tight as possible.
- Preheat your oven to 375°F (190°C). Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, place the chicken breasts in the pan. Sear for 3 to 4 minutes per side until the skin is golden brown. Transfer the entire skillet into the oven and bake for 15 to 20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove the skillet from the oven and transfer the chicken to a clean plate or cutting board. Let the meat rest for 5 minutes; this allows the juices to redistribute so the chicken stays moist. Carefully remove the toothpicks before serving. Drizzle any remaining pan juices over the top for extra flavor.
- Cook Time: 50 minutes