Ingredients
Method
1.Preheat oven to 180°C (160°C fan forced). Line oven tray with baking paper.
2.Heat one tablespoon of the oil in large frying pan, cook onion and garlic, stirring, until soft. Add spinach, cook, stirring, until wilted. Remove from heat, season to taste, cool. Stir in cheese.
3.Meanwhile, cut lengthways through each breast fillet, without cutting all the way through, to form a pocket. Press stuffing into pockets. Secure with kitchen string at 3cm (1¼-inch) intervals.
4.Brush chicken with combined paprika and remaining oil. Cook chicken in heated pan until browned both sides. Transfer to oven tray, season. Roast, uncovered, 20 minutes or until cooked through.
5.Meanwhile, make cranberry sauce. Combine ingredients in medium saucepan. Bring to the boil, reduce heat, simmer, uncovered, stirring occasionally, about 10 minutes or until sauce is thick. Discard cinnamon stick. Transfer sauce to serving bowl, cool 15 minutes before serving.
6.Serve chicken with sauce.
For a milder version, replace goat’s cheese with ricotta cheese.
Note
