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Almond Strawberry Stuffed Chicken Breast

George Bryant
4.5 from 4 votes
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 4



  • Combine the balsamic vinegar, olive oil, and lemon juice and mix well, place in a ziploc bag
  • Rinse your chicken breasts with cold water, pat dry and place in the ziploc bag with the marinade and ensure you get a nice even coating
  • Place in the refrigerator and let marinade for 30 minutes to 24 Hours, your choice
  • When your chicken is almost done marinating, preheat your saute pan on medium heat
  • Add coconut oil to our pan to coat and then add in your slivered almonds and red onion, ensure you are constantly stirring to ensure your almonds don't burn
  • Once your onions start to caramelize, add in all of your strawberries and continue to stir well, as your strawberries continue to cook they will break down which is ok
  • Once your strawberries are cooked, add in your baby spinach and continue to stir until it wilts, this should only take about 2 minutes and then shut off the heat to your pan and set aside
  • Take your chicken breasts out of your fridge and using a meat mallet, beat them down until they are about 1/2 inch thick
  • Once they are nice and thin, take your almond strawberry mixture and spoon onto the chicken breasts
  • Roll your chicken around the stuffing and secure in at least two spots with your kitchen twine to keep everything together
  • Once your chicken is ready, place another large oven safe saute pan on the stove and preheat to a medium heat and preheat your oven to 350 Degrees
  • Generously cover your chicken breasts with cinnamon to your taste liking and then place them in the saute pan to sear in that flavor
  • Your going to sear each side of each breast for about 2-3 minutes
  • Once you turn all 4 breasts to the last side, take your pan off of the stove and place it in the oven and bake in the pan for 20-25 minutes or until your chicken is cooked through
  • Remove from the oven and Enjoy