Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 7 oz each)
  • 1 tbsp avocado oil
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups fresh baby spinach, roughly chopped
  • 0.5 cup fresh or frozen cranberries, halved
  • 2 oz light goat cheese
  • 1 shallot, finely minced
  • 2 cloves garlic, grated
  • 0.25 cup toasted walnuts, chopped

Instructions:

  1. Butterfly the chicken: Place your hand flat on top of the breast. Using a sharp chef's knife, slice horizontally into the thickest part, stopping 1/2 inch from the edge. Open like a book and lightly pound to a uniform 1/2-inch thickness.
  2. Prepare the filling: Heat a small pan over medium heat. Sauté minced shallots and grated garlic until translucent. Add cranberries and cook for 2 minutes until softened. Fold in chopped spinach until wilted, then remove from heat and stir in goat cheese and toasted walnuts.
  3. Stuff the chicken: Place a portion of the filling into the center of each butterflied breast. Fold the top over and secure the edges using the 'pocket-seal' method with wooden toothpicks or kitchen twine.
  4. Season the exterior: Rub the stuffed chicken breasts with avocado oil and season evenly with dried thyme, smoked paprika, sea salt, and black pepper.
  5. Sear and Bake: Pre-heat oven to 400°F (200°C). In a large oven-safe cast-iron skillet over medium-high heat, sear the chicken for 3 minutes per side until a golden crust forms. Transfer the skillet to the oven and bake for 15 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Rest: Allow the chicken to rest for 5 minutes before removing twine/toothpicks and slicing to preserve the internal juices.