Chicken stuffed with spinach and cranberries
1 onion, thinly sliced
2 garlic cloves, sliced
1 tbs olive oil
200g spinach, coarsely chopped
2 tbs dried cranberries
2 tsp ground cumin
Pinch of salt
4 skinless, boneless chicken breasts
½ tsp sea salt
½ tsp pepper
2 tbs runny honey
Saute onion and garlic in olive oil for 5 minutes until soft.
Add spinach, cranberries, half the cumin and a pinch of salt, stir, cook for 2 minutes on low heat.
Cut the chicken breasts lengthways so they open like a book.
Mix the remaining tablespoon cumin, salt and pepper, dredge each chicken breast (only the upper side) through the mixture.
Divide the stuffing between the breasts, fold like a book.
Place the stuffed chicken breasts put into a suitable ovenproof dish, drizzle over the runny honey and bake for 20 minutes or until done.
Serve with green beans.