Apple-Cranberry Chutney, Spinach and Mozzarella Stuffed Chicken Breasts |

Apple Cranberry Chutney, Spinach and Mozzarella Stuffed Chicken Breasts

Disclosure: Thank you Stonewall Kitchen for sponsoring this post! I am grateful for opportunities like these, which allow me to continue to bring you great content. And I’m so honored to be able to work with companies and brands that I love and trust. As always, all opinions are my own.

On Sunday, I helped a friend harvest the last apples dangling from the trees in his orchard (read: I mostly lounged in the sun and drank rye whiskey). On Tuesday, I raked up what remained of the fallen leaves in my yard. And last night, I lit the inaugural fire in the fireplace of my new home. These are all seemingly small events. But collectively they signal that Fall is beginning to slip through my fingers.

As the air temperature continues to drop and the available daylight hours fade away, my cravings for comfort foods rich with bold flavors goes into overdrive. But what I don’t crave are endless hours spent standing in front of the stove. Or a mile high pile of dishes left in my sink at the end of the day. Nope. I’ll definitely pass on doing the dishes.

If you have similar notions, than this recipe for Apple Cranberry Chutney, Spinach and Mozzarella Stuffed Chicken Breasts is for you. It’s a dish that is impressive enough for entertaining guests, but easy enough for casual weeknight dinners at home. The whole recipe can be made in a single pan with only a handful of ingredients. And the flavors have a familiar, cozy quality that will remind you of the Holidays. I think it’s the epitome of the phrase “rustic elegance”.

Apple-Cranberry Chutney, Spinach and Mozzarella Stuffed Chicken Breasts | www.floatingkitchen.netThe star of this dish is definitely the Apple Cranberry Chutney. Both sweet and tart, this savory chutney from Stonewall Kitchen packs a real punch. It’s the perfect condiment to pair with roast chicken, turkey or pork. It’s a great addition to a cheese platter. And it also makes an awesome sandwich spread as well. You won’t run out of ways to use this versatile chutney! Which is why I suggest keeping a couple bottles on hand at all times. Especially with Holiday entertaining season fast approaching.

Stonewall Kitchen is a New England based company that I’m extremely proud to be able to work with. I’ve been using their high quality, specialty food products in my kitchen for years (some of my other favorites are here, here and here). And I often give their jams out as gifts around the Holidays (hint: hostess gifts ideas!).

I’m lucky to have one of Stonewall Kitchen’s retail stores within walking distance of my house. I frequent it often and I always make sure to arrive hungry because FREE SAMPLES! Seriously. Everything they make is so delectable. I have a hard time stopping myself.

You can check out the entire Stonewall Kitchen product line on their website. Make sure you bookmark it. You won’t be sorry.



Apple Cranberry Chutney, Spinach and Mozzarella Stuffed Chicken Breasts

Serves 2

Apple Cranberry Chutney, Spinach and Mozzarella Stuffed Chicken Breasts


  • 2 large boneless, skinless chicken breasts
  • Salt
  • Black pepper
  • 2-3 tablespoons Stonewall Kitchen Apple Cranberry Chutney
  • About 1/2 cup fresh spinach, roughly torn
  • About 1/4 cup shredded mozzarella cheese
  • 1 tablespoon extra-virgin olive oil


  1. Pre-heat your oven to 375 degrees. Get out a medium cast iron skillet and set it aside.
  2. With a large sharp knife, carefully cut each chicken breast horizontally to create a pocket, being careful not to slice all the way through the breasts. Open the chicken breasts and season the insides with salt and pepper.
  3. Spread about 1 – 1 1/2 tablespoons of the chutney onto one side of each of the open chicken breasts. Then top with the spinach and mozzarella cheese, dividing them evenly between the two breasts. Fold the top half of the chicken breasts oven to close the pockets. Thread a couple toothpicks through the chicken breasts near the openings to help secure them. If some of the filling has spilled out, just tuck it back in. Season the outside of the chicken breasts with salt and pepper.
  4. Heat your cast iron skillet over medium-high heat and warm the olive oil. Add the chicken breasts and cook for 4 minutes, or until well browned on one side. Then using a pair of tongs, carefully flip the chicken breasts and cook for an additional 4 minutes on the second side. Transfer the cast iron skillet to your pre-heated oven and bake the chicken breasts for about 20 minutes, or until the internal temperature reaches 165 degrees Fahrenheit, flipping the breasts once during this time. Remove from the oven.
  5. Transfer the chicken breasts to serving plates. Carefully remove and discard the toothpicks. Serve immediately.


1. Make sure to buy large chicken breast and not ones that have already been thinly sliced. Some large chicken breasts will still have the tenderloin attached. Cut off and remove the tenderloin piece (you can cook it/freeze it for later) before stuffing the chicken breasts.


48 comments on “Apple Cranberry Chutney, Spinach and Mozzarella Stuffed Chicken Breasts”

  1. Wow! So lovely and such great flavours. Love the chutney 🙂

  2. I’m right there with you – dropping temps call for hearty and comforting dishes. I love stuffing chicken breasts with mozzarella, but adding a seasonal chutney and spinach has never occurred to me – I’ve been missing out! This looks so good, Liz!

  3. Liz, this chicken sounds fabulous! I LOVE Stonewall Kitchen products! I’m thinking it would be a problem if one of their stores was within walking distance to my home! I could never go hungry or I’d buy one of everything in the store!! This chicken looks like it will not disappoint! Spinach, that chutney, melted cheese. It doesn’t get any better!! Thanks for sharing this one! It’s on my list!

  4. I LOVE Stonewall Kitchen Products too! Seriously EVERYTHING they make is seriously delicious! I’m jealous you are within walking distance to their store, Liz! I’m also jealous of this chicken! SO AMAZING! I can just imagine how scrumptious this is… slightly sweet, savory and cheesy? I’m SO Game!! Love that this only requires one pan too – Hello winning! Sheer perfection going on here girlfriend! Pinned! Cheers, girlfriend!
    P.S. You are right, Stonewall Kitchen Products make great gifts and are a fabulous addition to gift baskets!

  5. Oh em gee, I remember the Stonewall Kitchen samples. So good. So freaking good.

  6. Stonewall Kitchen products are one of my favorites! Their sauces and jams are always so flavorful. I love this chicken dish, Liz! Sounds so flavorful with the chutney and spinach. Delish!

  7. I love Stonewall Kitchen products, and I especially love what you’ve made with this chutney! This is such a beautiful dish, Liz, and this chicken is full of some of my very favorite things! Can’t wait to try it.

  8. Oh my goodness this looks AMAZING. Stonewall Kitchen products are amazingly delicious and I’m so jealous you’re within walking distance of their store! I need to get some of that chutney!

  9. That chutney sounds UNREAL. I love mixing sweet and savory and I bet this tastes incredible! We haven’t lit a fire in our fireplace yet… but I did put up the Christmas tree this morning! Lol

    • You put up your Christmas tree!!!! OH My GOSH! I can’t believe it. Girlfriend, you get major props for being so ahead of the game.

  10. Whoa, that chutney sounds crazy good and so does this meal. Can I put it on everything?? Envious of your fireplace! We have a fake one – not quite the same! 😉

  11. This is such a beautiful dish, Liz! I love the sound of the apple cranberry chutney! The cozy flavors are so perfect for this time of year. That’s awesome that you live so close to a Stonewall Kitchen store too – love their products!

  12. Stonewall kitchen is the best! I love browsing in their store in York, didn’t realize they had more. Wish I was in walking distance 🙂 This chicken looks so perfect- and I love all the flavors 🙂 What a great idea for the chutney.

  13. Fall is slipping away slowly indeed but that is why we have comfort foods like this to help us through the pain of losing the best season of the year. I love that you used a great chutney in here…a wonderful short cut for a weeknight dinner.

    • Totally. The chutney packs some big flavors, so you don’t need a lot of ingredients. And I’m so sad to see Fall slipping away. I want it to last forever!

  14. I love this recipe and I LOVE seeing Stonewall Kitchen and Floating Kitchen teaming up! What a perfect pairing. The apple cranberry chutney sounds like a perfect compliment to this dish, and I love how easy it is to prepare. Definitely going on my must-make list!

  15. Liz, these chicken breasts look AMAZING!!! and I love the Apple Cranberry Chutney!!

  16. I couldn’t stop staring at this gorgeous recipe, Liz! All of it.. the flavors, your photog… that Stonewall Chutney!! I love their stuff.. so smart to pair it spinach and mozzarella! I’m trying to figure out how to stuff this in tofu! hehe! Comfort food, yessss! You’ve got to find a way to train Dingo to do the dishes!! xx

    • Well, I’m sure the Dingo would be very happy to lick all the dishes clean for me. But I might argue with the definition of “clean” then! I bet this chutney would be great on some roasted sweet potatoes stuffed with goodies. You could definitely vegetarian-ize it!

  17. I love stuffed chicken. And, really, it’s not that hard to make. This is a winner!

  18. My mouth is watering on this one!!

  19. I think this is fantastic Liz! I love cranberries and of course I’m all over that kick for the holidays right now and not the least bit tired of them. I’d love to have a big piece of this chicken for dinner tonight. I’m gonna add it to my to-do list! 🙂 Great stuff!

  20. This looks delicious! Can’t wait to try it!

  21. I made my own chutney but this was just wonderful. Served with a kale salad, we were stuffed but so delicious.

  22. Fantastic! Our guests were throughly impressed, ate and raved about every bite! So good.

  23. How do you recommend making it ahead of time for a dinner party?  I don’t want it to taste like reheated chicken. Thanks!

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