Spinach and Ricotta Stuffed Chicken Rolls

TIP the cranberries into a bowl with boiling water. Set aside to soak for 30 minutes, then drain.
USE a rolling pin or meat mallet to flatten the chicken, between cling wrap, until it is 2-3cm thick. Set aside. (Use this method for both the butterflied whole chicken or the chicken breasts).
PREHEAT oven to 180°C fan forced.
HEAT oil over medium heat in a large fry pan.
ADD diced onion and garlic and cook stirring for approx. 2 – 3 minutes.
ADD baby spinach and cook until wilted and liquid has evaporated. Remove from heat.
TRANSFER the spinach mixture to a large bowl.
ADD the ricotta, panko crumbs, half the cranberries, half the Greek seasoning and fresh pepper to the spinach mixture, combining well.
IF using a whole butterflied chicken, cut it in half to create two pieces each about 20cm square.
SPOON the ricotta mixture along the centre of each chicken piece, roll up to enclose the filling well. Sprinkle remaining Greek seasoning over the top. Secure with unwaxed kitchen string.
WRAP in lightly greased foil and seal by twisting the foil ends.
PLACE chicken rolls on a baking sheet, bake for 40 minutes. Unwrap carefully and brush with olive oil. Return to oven and bake a further 20 minutes or until golden and cooked through. Set aside to rest for 10 minutes.
STRAIN the pan juices into a jug.
CUT the chicken into slices, discarding string, and arrange on a serving platter with remaining spinach and rocket. Scatter over remaining cranberries and drizzle with pan juices.
SERVE with lemon wedges.

These delicious chicken rolls can be cooked in the oven or also taste great on the barbeque. The creamy ricotta filling will melt in your mouth and the cranberries add a touch of sweetness. Try serving with charred zucchini and capsicum or your favourite salad to increase your veggie serves.