Almond Strawberry Stuffed Chicken Breast

I was shooting from the hip with this one, had a bunch of sweet cravings going on and got inspired walking through the store.  Picked up some chicken breast, strawberries, baby spinach, red onions, slivered almonds, and some balsamic vinegar and headed home to put this creation together.  And boy am I glad that I did, these came out absolutely amazing and passed the friend test.  Feel free to get creative and toss some different fillings in or run with this one, either way you are up for success.  Enjoy

4.7 from 3 reviews
Almond Strawberry Stuffed Chicken Breast
Prep time
Cook time
Total time
Serves: 4
  1. Combine the balsamic vinegar, olive oil, and lemon juice and mix well, place in a ziploc bag
  2. 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
  3. Place in the refrigerator and let marinade for 30 minutes to 24 Hours, your choice
  4. When your chicken is almost done marinating, preheat your saute pan on medium heat
  5. 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
  6. 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
  7. 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
  8. Take your chicken breasts out of your fridge and using a meat mallet, beat them down until they are about ½ inch thick
  9. Once they are nice and thin, take your almond strawberry mixture and spoon onto the chicken breasts
  10. Roll your chicken around the stuffing and secure in at least two spots with your kitchen twine to keep everything together
  11. 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
  12. Generously cover your chicken breasts with cinnamon to your taste liking and then place them in the saute pan to sear in that flavor
  13. Your going to sear each side of each breast for about 2-3 minutes
  14. 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
  15. Remove from the oven and Enjoy

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  1. This looks amazing! Any suggestions for an almond substitute? Love the idea of some crunch in it but we have a kiddo with a severe almond allergy. Just discovered your site and look forward to exploring it! Thank you!

  2. Made the Almond Strawberry Chicken Breasts tonight. My daughter and I loved them! I cooked cauliflower rice and stirred in the extra stuffing into as a side dish. Yummy! I tried to give you five stars but it would highlight more than four when I tapped. Tried several attempts.

  3. Made these tonight and loved the stuffing! I was lazy and hungry so I didn’t pan sear the chicken and it still turned out great. I had SO much stuffing that I just poured it around the chicken before throwing it in the oven. The strawberries were perfectly sweet and the almonds gave it a great crunch. Thanks!

  4. I would like to premake and freeze a couple of these (just like the ones you can find frozen in the store), what do you think? Love your recipes :)

  5. This wasn’t my favorite recipe, BUT I think I’ll try it again when strawberries are in season. The ones I used were kind of bland.
    The 3 other people who ate this concoction really loved it so I’ll call it a win. Thanks so much for all the creative recipes.

  6. I have made the bacon wrapped tahini and sun dried tomato stuffed chicken, which was delicious and cannot wait to make this too. Thanks for the great recipes!

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