Preheat and Prep: Preheat your oven to 200°C (180°C fan). Line a baking tray with parchment paper.

Prepare the Chicken: Place a chicken breast on a cutting board. Carefully cut a deep pocket into the thickest side of each breast, being careful not to slice all the way through. I find that using a sharp, thin-bladed knife makes this so much easier. Season the inside and outside of the chicken with paprika, oregano, salt, and pepper.

Cook the Filling Base: Heat 1/2 tbsp of the olive oil in a large frying pan over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

Wilt the Spinach: Add the fresh spinach to the pan in batches. Cook, stirring occasionally, until it has all wilted down completely, which should take about 3-5 minutes. Drain any excess liquid from the pan.

Combine the Filling: Transfer the spinach and onion mixture to a mixing bowl. Let it cool for a few minutes, then add the crumbled feta, dried cranberries, breadcrumbs, and fresh parsley. Mix well until everything is combined.

Stuff the Chicken: Carefully spoon the spinach and cranberry mixture evenly into the pocket of each chicken breast. Don't overfill them, but make sure they are generously stuffed. You can use toothpicks to secure the opening if needed, but I usually find they hold together well.

Sear the Chicken: Add the remaining olive oil to the same frying pan and heat over medium-high heat. Carefully place the stuffed chicken breasts in the pan and sear for 2-3 minutes on each side, until beautifully golden brown. This step is essential for a juicy finish.

Bake to Perfection: Transfer the seared chicken breasts to your prepared baking tray. Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 74°C (165°F). You can check the chicken's internal temperature using a meat thermometer for guaranteed results, as advised by the Food Standards Agency.

Rest and Serve: Remove the chicken from the oven and let it rest on the tray for 5-10 minutes before slicing and serving. This allows the juices to redistribute, ensuring every bite is moist and tender.