Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 ounces/170-225g each)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 teaspoon garlic powder (optional) (1.25 ml)
  • 1 cup fresh or frozen cranberries (100g)
  • 1/4 cup granulated sugar (50g)
  • 1/4 cup water (60 ml)
  • 1/4 teaspoon orange zest (optional) (1.25 ml)
  • 5 ounces fresh spinach (140g), roughly chopped
  • 1 tablespoon olive oil (15 ml)
  • 1 clove garlic, minced (or 1/2 teaspoon garlic powder (2.5 ml))
  • 1/4 cup crumbled feta cheese (30g)
  • 1/4 cup chopped walnuts or pecans (30g), toasted (optional)

Instructions:

  1. Combine cranberries, sugar, water, and orange zest (if using) in a saucepan. Simmer over medium heat until cranberries burst and sauce thickens slightly, about 10-15 minutes. Set aside to cool.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Add chopped spinach and cook until wilted, about 2-3 minutes. Season with salt and pepper. Drain any excess liquid. Remove from heat and stir in feta cheese and toasted nuts (if using).
  3. Place each chicken breast on a cutting board. Carefully slice horizontally through the center of each breast, being careful not to cut all the way through. Open the breast like a book. Flatten slightly with a meat mallet or rolling pin, if desired, to create an even thickness.
  4. Season the inside of each butterflied chicken breast with salt, pepper, and garlic powder (if using). Spread a layer of the sautéed spinach mixture evenly over each breast. Top with a spoonful of cranberry sauce.
  5. Roll the chicken breast tightly, starting from one end. Secure with toothpicks, if needed, or tie with kitchen twine to hold the stuffing in place.
  6. Heat olive oil in a large skillet over medium-high heat. Sear the stuffed chicken breasts on all sides until lightly browned, about 2-3 minutes per side. This helps to lock in the juices.
  7. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C). Alternatively, reduce heat to medium-low, cover the skillet, and cook for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Remove chicken from the oven or skillet and let rest for 5-10 minutes before slicing and serving. Remove toothpicks or twine before serving.