Cranberry Goat Cheese Stuffed Chicken Recipe - WhitneyBond.com (2024)

Grilled Cranberry Goat Cheese Stuffed Chicken is a quick and simple weeknight meal that is filled with flavor, gluten free and healthy!

There’s basically nothing I love more than grilling. When I was notified that I must remove the grill from my balcony last year by my buildings HOA I almost cried. (Actually I might have cried… a little!)

I may or may not have snuck it back out there for the last 6 months, but luckily if that ever happens again I’m covered! I am now the proud owner of an indoor T-fal OptiGrill!

The Mercedes of indoor grilling, the OptiGrill, will cook a steak to your exact temperature liking, grill a piece of frozen chicken or perfectly press a panini in no time!

It’s easy to clean. The plates on the grill are easily removed and dishwasher safe! Woo hoo! And most importantly, it’s easy to use!

I was able to prepare this stuffed chicken breast recipe from beginning to on-the-table in 15 minutes!

Cranberry Goat Cheese Stuffed Grilled Chicken Ingredients

• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp fresh rosemary (chopped)
• ½ tsp black pepper
• ½ tsp salt
• ¼ cup dried cranberries
• ¼ cup goat cheese (crumbled)

Cranberry Goat Cheese Stuffed Grilled Chicken Instructions

Begin by butterflying the chicken breasts, slicing through the middle, but not all the way through.

Brush each side with olive oil and sprinkle with fresh rosemary, salt and pepper.

Fill each chicken breast with goat cheese and cranberries.

Fold over and place in the OptiGrill.

Close and let the OptiGrill do it’s thing! Seriously, it’s that easy! It dings when the chicken is perfectly cooked though!

The great thing about using the OptiGrill for Stuffed Chicken is that I didn’t have to flip the chicken, potentially losing some of its delicious filling!

The chicken was juicy, flavorful and cooked in less than 10 minutes!

I first made this dish for a Sunday family dinner where I served it with Strawberry Balsamic Bruschetta and Turkey Kale Soup.

It was so easy and delicious that I actually made it again the next day for lunch, placed it on a bed of spinach and drizzled with a little balsamic vinaigrette. So yummy!

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originally published October 30, 2013 — last updated March 4, 2019 1 Comment

Posted in: Chicken Recipes, Dinner Recipes, Egg Free Recipes, Gluten Free Recipes, Grilling Recipes, Method, Peanut Free Recipes, Quick and Easy Recipes, Recipes, Recipes Under 500 Calories, Recipes with 6 Ingredients or Less, Valentines Day Recipes