Cranberry and Pistachio Stuffed Chicken

clock 30 minutes + 45 minutes bowl Serves 4-6


  • 2 large chicken breasts
  • 2 slices wholemeal bread
  • 1 clove garlic, peeled
  • 2 spring onions, sliced roughly
  • 100g cream cheese
  • ½ cup fresh herbs
  • ½ cup cranberries
  • 1/3 cup pistachios
  • ½ tsp salt
  • Freshly ground peper
  • 60g spinach leaves
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  • 1. Preheat oven to 180°C.

  • 2. Into a food processor place the bread and blitz until it resembles fine bread crumbs. Add the garlic, onion, cream cheese, herbs, cranberries, pistachios, salt and pepper. Blitz a few times until combined but still a little chunky.

  • 3. Use a rolling pin to flatten the chicken breasts between two pieces of baking paper until they are approx ½ cm thick. Cover the breasts with spinach. Spread the stuffing over the breasts and roll tightly. Place into a baking dish.

  • 4. Sprinkle over a little oil and cover. Bake in the oven for 45 mins until cooked through. Remove and allow to sit for 20 mins before slicing.

  • 5. Serve hot or cold.

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