Preheat and Prep: First, preheat your oven to 180°C (160°C fan). Pat the chicken breasts dry with a paper towel. This is a key step for getting a good sear. In a small bowl, mix the paprika, 1/2 tsp salt, and 1/4 tsp pepper. Rub this mixture all over the chicken breasts.

Make the Filling: In a medium bowl, combine the softened cream cheese, chopped spinach, dried cranberries, crumbled feta, minced garlic, and the remaining salt and pepper. Mix until everything is well combined.

Stuff the Chicken: Place a chicken breast on a cutting board. Carefully slice a deep pocket into the thickest side of each breast, being careful not to cut all the way through. I find that holding my hand flat on top of the chicken helps guide the knife.

Fill the Pockets: Evenly divide the spinach and cranberry mixture among the four chicken breasts, stuffing it carefully into each pocket. Don't overfill, as the filling can spill out during cooking.

Secure the Chicken: Press the edges of the pocket together to seal. You can secure them with a few cocktail sticks if you're worried about the filling escaping. What works best for me is using three sticks per breast, spaced evenly.

Sear the Chicken: Heat the olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Carefully place the stuffed chicken breasts in the hot pan. Sear for 3-4 minutes on each side, until they are beautifully golden brown.

Bake to Perfection: Transfer the entire pan to the preheated oven. If your pan isn't oven-safe, transfer the seared chicken to a baking dish. Bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear. The internal temperature should reach 74°C on a meat thermometer.

Rest the Chicken: Remove the chicken from the oven and let it rest on a cutting board for at least 5 minutes before slicing. This is crucial for keeping the chicken moist. Don't forget to remove the cocktail sticks before serving!